7 Ways
By Jamie Oliver
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About the recipe
This fragrant, perfumed curry has just the right amount of heat, allowing the delicate flavour of the prawns to still sing out. I love to serve it with a fluffy rice cake for a delicious quick and simple supper.
Recipe From
1 mug of basmati rice (300g)
4 cloves of garlic
1 fresh red chilli
4cm piece of ginger
1 bunch of spring onions
olive oil
2 tablespoons mango chutney
320g raw peeled king prawns, from sustainable sources
150g natural yoghurt
EASY SWAPS
What’s great about this one is it’s versatile – you could swap in chicken or veg in place of the prawns, if you like.
ON THE SIDE
Serve with a simple salad of little gem lettuce, soft herbs, and fresh tomatoes, simply dressed with a squeeze of lemon juice. Poppadoms would also be delicious.
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