Prawn & Banana Korma

This originally started out as a recipe for a Thai curry, but Thai food is too hot for me and some of the ingredients were a little 'exotic' so this a variation that I developed from it.

  • 1tbsp sunflower oil
  • 225g (8oz) mushrooms, quartered
  • 1 carrot, cut into matchsticks
  • 1 courgette, cut into matchsticks
  • 450g (1lb) prawns
  • 1 large banana, peeled and sliced
  • 1 jar Korma curry sauce

Cook the mushrooms, carrot, courgette and prawns in the oil. Add the Korma sauce and heat through adding the banana towards the end.


If you can be bothered to track them down, you could remove the Korma sauce from the list above add the ingredients below instead.

  • 200ml (7fl oz) coconut cream
  • 1tbsp Korma curry paste
  • 1tbsp ginger puree
  • 300ml (1/2 pint) chicken stock
  • 1tsp sugar
  • 2tsp soy sauce
  • 1tbsp chopped corriander

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