TAMARIND AND COCONUT PRAWN CURRY

TAMARIND AND COCONUT PRAWN CURRY

Serves 4

Approx. 4 Syns per serving

250g basmati rice
2 onions, finely sliced
1 tsp. red chilli flakes (optional)
1 tsp. paprika
Half teaspoon turmeric
400ml can Blue Dragon Light Coconut Milk
1 tbsp. tamarind paste OR the juice of 1 lime
500g raw king prawns, peeled

Cook the rice, according to pack instructions. Once drained and rinsed, cover the pan with a clean tea-towel and then place the lid back on. This'll help to keep it hot and makes it extra fluffy.
Meanwhile, spray a large pan well with Frylight and sauté the onions until cooked through.
Add the chilli flakes, if using, the paprika and turmeric. Season with salt and pepper and cook for 1 minute.
Pour in the coconut milk and add the tamarind paste.
Simmer for 5-6 minutes, until the sauce takes on a rich, red colour.
Add the prawns, cover and cook for 4-5 minutes, until cooked through and hot.

Season to taste and serve, along with the basmati rice.