Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.
Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.
Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (317g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (29%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 9.1mg||3 %|
|Sodium 174.8mg||6 %|
|Potassium 170.9mg||4 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.9g|
|Protein 3.5g||5 %|
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Calories per serving: 55
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