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Banana prawn curry

Preparation time
Cooking time


  • 650g green prawns, peeled (tails intact) and deveined
  • 4 garlic cloves, finely chopped
  • 4 tsp grated fresh ginger
  • 2 tsp ground cumin
  • 4 tbsp curry powder
  • Salt and pepper
  • 21⁄2 tbsp extra virgin olive oil
  • 1 brown onion, halved and finely sliced
  • 2–3 green bananas
  • 4–6 curry leaves
  • ½ cup chicken stock
  • 4 tomatoes, deseeded and chopped
  • 1 green chilli, deseeded and chopped
  • ¼ cup cream
  • ¼ cup coriander leaves


  1. Place prawns in a bowl with half the garlic, ginger, cumin, curry powder and half the oil. Season with salt and pepper. Stir well then cover and refrigerate for 15 minutes.
  2. Heat remaining oil in a wok over medium- high heat. Add onion and bananas, stir fry for 5–6 minutes. Add remaining garlic, ginger, cumin, coriander, curry powder and curry leaves, stir fry for 3–5 minutes, combining well. Add chicken stock cook for 3–5 minutes or until reduced. Add prawns and cook for a further 3–5 minutes or until just cooked through. Add tomatoes and chilli, combine well and cook for 2 minutes or until heated through. Add cream and stir to combine.
  3. Serve garnished with coriander leaves.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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