Easy recipe Creamy Prawn Curry Recipe

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two teaspoons vegetable oil fivecm piece ginger, finely chopped two teaspoons madras curry (Recipes by ingridients curry) powder about one/two teaspoon dried chilli (Recipes by ingridients chilli) powder about one/two teaspoon ground turmeric two tomatoes, peeled, deseeded, finely chopped about one/two cinnamon stick two bay leaves about four hundredml can Ayam coconut (Recipes by ingridients coconut) cream (Recipes by ingridients cream) two cups Campbells Real Stock Chicken about one.fivekg large green prawns, peeled, deveined, tails intactStep about one Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for two minutes or until softened. Add curry (Recipes by ingridients curry) powder, chilli (Recipes by ingridients chilli) powder and turmeric. Creamy Prawn Curry Recipe. Cook, stirring, for about one minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Creamy Prawn Curry Recipe. Stir to combine. Step two Slowly add coconut (Recipes by ingridients coconut), cream (Recipes by ingridients cream) stirring constantly. Creamy Prawn Curry Recipe. Add stock. Creamy Prawn Curry Recipe. Increase heat to medium. Creamy Prawn Curry Recipe. Cook, uncovered, for ten minutes or until sauce (Recipes by ingridients sauce) thickens slightly. Creamy Prawn Curry Recipe. Step three Reduce heat to low. Add prawns. Creamy Prawn Curry Recipe. Cook for three minutes or until prawns just turn pink. Discard cinnamon. Serve.. Creamy Prawn Curry Recipe.