Quick bites: How to make this delicious king prawn and spicy maple coconut curry

Thanks to Maple From Canada: Cooking With Maple, Naturally cook book for the recipe.

Cooking time: 20 mins

Serves: 6

You’ll need

• 2 tbsp olive oil
• 400g shelled king prawns
• Bunch spring onions, finely chopped
• 30g fresh ginger, peeled and finely sliced
• 2 cloves garlic, sliced
• 2 red chillies, finely sliced
• 3 tbsp Madras curry paste
• 600ml coconut milk
• 4 tbsp pure maple syrup
• 700ml water
• 360g basmati rice
• Salt and pepper to taste
• Fresh chopped coriander to garnish
• 1 lime, squeezed

Method

1. In a pan, heat olive oil and flash fry king prawns for 2-3 minutes until opaque. Remove from pan and set aside.
2. Heat more oil and add spring onions, ginger and garlic.
3. Cook for 5 minutes then add half of the red chillies and Madras paste.
4. Keep stirring together and slowly pour in the coconut milk and maple syrup. Bring to the boil, add water, then turn down to a simmer. Reduce liquid by a quarter.
5. Prepare rice according to packet instructions.
6. Five minutes before serving, add part cooked prawns to the Madras curry sauce, stir through and finish off cooking.
7. Serve curry with rice.
8. Garnish with chillies, freshly chopped coriander and a squeeze of lime juice.