10-Min King Prawn Korma

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the coriander mini naans to a baking tray and put the tray in the oven for 5 min or until warmed through

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the coconut cream in 250ml [400ml] boiled water and add the sultanas – this is your coconut stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the korma curry powder and cook for 10 sec

Add the coconut stock with a pinch of salt and bring to the boil over a high heat

Add the king prawns and ground almonds and give everything a good mix up

Cook for 3-4 min or until the prawns are cooked through and the sauce has thickened – this is your king prawn korma

Note: please ensure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies

Meanwhile, microwave the steamed pure basmati rice according to packet instructions

Tip: if you're cooking two packets, pop them in together but increase the microwave cook time accordingly!

Meanwhile, pick the coriander leaves from their stalks