This recipe is only minorly adjusted from a recipe I found on Seriously Good to suit the contents of the pantry at time of cooking. Delicious. The original recipe has the curry served with puff pastry shells rather than with rice. I’d love to do it that way and probably will but I didn’t have the time to make pastry today.

Prawn Curry
500g cooked prawns
1 onion
1 400g can coconut cream
4 spring onions, chopped
3 tbsp rice flour
3 tbsp butter
1 lemon
1 tblsp Malaysian curry powder

To Make in Thermomix:
Quarter onion and chop in thermomix for 10 seconds on speed 6.
Add butter and saute on 100 degrees for 1 minute on speed 1.
Add flour and curry powder and cook for 1 minute on speed 1.
Add coconut cream and cook for 2 minutes on speed 1 or until thickened.
Add lemon juice, spring onions and prawns. Taste and season if necessary. Cook at 100 degrees for 1 minute on speed 1. Serve over brown rice.

To Cook Conventionally:
Chop onion finely and saute in butter until translucent.
Add flour and curry powder and cook for 1 minute.
Add coconut cream and cook for 2 minutes on speed 1 or until thickened.
Add lemon juice, spring onions and prawns. Taste and season if necessary. Cook 3 minutes. Serve over brown rice.