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.

Variation:

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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