Ozpig NZ
  1. Melt butter in a deep sided frypan and add curry powder and stir for a minute.
  2. Add onion and saute for a few minutes.
  3. Add carrots, tomatoes, coconut cream, chicken stock, tumeric, sugar and lemon juice.
  4. Let simmer very gently for as long as possible stirring regularly.
    I often leave mine simmer slowly for an hour or more to render and develop a deep rich taste. The longer the better.
    This is the perfect recipe to break out the heat diffuser for a slow long simmer.  
  5. When you are happy with the richness, season with salt and pepper and add the peas/beans and prawns.
  6. Allow the prawns to cook just long enough to cook through.
  7. Stir through a handful of chopped parsley and serve with rice or naan.

Also great with some bite sized boneless fish pieces added.

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