Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Banana prawn curry Food Banana prawn curry Preparation time Cooking time Serves 4 INGREDIENTS 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 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 METHOD 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. 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. Serve garnished with coriander leaves. Food Preparation time Cooking time Serves 4 SHARE