Ingredients:
24 large prawns, peeled & deveined
1/2 onions
4 garlic cloves, crushed
4 tablespoons dry white wine ( or vermouth)
1 tablespoon curry paste
1/4 cup tomatoes, peeled, seeded & chopped ( you may use canned but drain them well)
2 tablespoons butter ( or margarine)
1 tablespoon flour
1 (400 ml) cans coconut milk ( or use coconut milk powder and mix just over 1 cup)
1/2 teaspoon ketchup
Directions:
Melt 1 tbsp butter in a saucepan.
Add onion and saute until transparent.
Add garlic and saute for 1-2 minutes.
Add flour and stir until fully incorporated, add ketchup, stir.
Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
Add wine and curry paste and tomatoes.
Stir and simmer 10-15 minutes.
While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, saute until they are deep pink (do not overcook prawns).
Add sauce and serve at once over rice or noodles.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.