Ingredients
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24 large prawns, peeled & deveined
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1/2 onion
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4 garlic cloves, crushed
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4 tablespoons dry white wine (or vermouth)
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1 tablespoon curry paste
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1/4 cup tomatoes, peeled, seeded & chopped (you may use canned but drain them well)
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2 tablespoons butter (or margarine)
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1 tablespoon flour
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1 (400 ml) can coconut milk (or use coconut milk powder and mix just over 1 cup)
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1/2 teaspoon ketchup
Instructions
- Melt 1 tbsp butter in a saucepan.
- Add onion and sauté until transparent.
- Add garlic and sauté for 1-2 minutes.
- Add flour and stir until fully incorporated, add ketchup, stir.
- Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
- Add wine and curry paste and tomatoes.
- Stir and simmer 10-15 minutes.
- While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
- Add sauce and serve at once over rice or noodles.