Prawns with curry cream, peas, cucumber and almonds

Serves: 4
Course: Main
Cooking Time: 30 mins
  • 50g butter
  • 1 onion, peeled and finely diced
  • Thumb-sized piece of ginger, peeled and shredded
  • 2 cloves of garlic, peeled and sliced
  • 1 green chilli, deseeded and chopped
  • 1tbs medium curry powder
  • 250ml chicken or vegetable stock
  • 250ml cream
  • 1tbs mango chutney
  • 1 cucumber, peeled, quartered lengthways, deseeded and diced
  • 150g petit pois, defrosted
  • 100g whole blanched almonds, toasted
  • 200g large peeled prawns, halved lengthways
  • Salt and black pepper
  • Basmati rice and fresh coriander to serve

1 Melt the butter and add the onion, garlic, ginger, chilli and curry powder, then cook very slowly for 10-15 minutes, until the onions soften completely.

2 Add the stock, cream and chutney, then bring to a simmer for 10 minutes, until the sauce starts to thicken.

3 Add the cucumber, peas, almonds and prawns, then simmer once more for two or three minutes, until the prawns are cooked, then season.

4 Serve with basmati rice and fresh coriander.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford