Step 1

Prepare the Base

In a bowl, soak the onion, garlic and ginger mix with 100ml of water. Stir and leave to rehydrate.

Roughly chop the pepper into slices and, if necessary, de-shell the prawns and set aside for later.

If you prefer fresh –

Peel and chop 2-3 cloves of garlic and one small onion, then move onto step 2.

Step 2

Spice it! To make Curry Sauce

In a bowl, combine BANG!’s spices with 50ml of water. Blend into a smooth, thick paste.

Heat a drizzle of oil in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture, then the tomatoes, and continue to cook until you see oils emerging from the sauce.

Step 3

Make it yours!

Add the chopped peppers to the pan, raising the heat for approximately 1 minute. Stir constantly to combine.

Afterwards, add up to 150ml of water, lower the heat, cover the pan and allow to simmer for 5 minutes until the peppers are cooked through.

Stir through the prawns and coconut milk, then allow to simmer for a further 5 minutes as the prawns poach. The prawns should be pink in colour and completely cooked through.

Garnish with coriander, serve, and enjoy!