Jamie Oliver’s Easy Prawn Curry
As seen on his Channel 4 series, Keep Cooking Family Favourites, Jamie Oliver's easy, fragrant 20 minute prawn curry is the perfect choice when you're looking for a curry in a hurry.
From the book
Jamie Oliver: 7 Ways
7 inventive new ways to cook with each of the UK's 18 favourite ingredients
With pared back ingredients lists and easy-to-follow instructions, you'll find plenty of quick and easy dinner solutions
Featuring family favourites, one-pot wonders, tray bakes, roasts, fakeaways and more
Ingredients
| 1 mug of (300g) | basmati rice |
| 4 cloves of | garlic |
| 1 | fresh red chilli |
| 4cm piece of | ginger |
| 1 bunch of | spring onions |
| 2 tbsp | mango chutney |
| 320g | raw peeled king prawns |
| 150g | natural yoghurt |
Method
Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you’ll be able to turn it out as a rice cake.
Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large nonstick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.
