Let’s face it, looking after toddler twins and making daily home-cooked meals can be perceived as a challenge. For all the dishes which I cannot prepare ahead I tend to stick to 5-to-10-minute-preparation-time recipes.
This 5-minute prawn curry takes 5 minutes to prepare and to cook all together so this is clearly a winner here! The crème fraîche makes it irresistibly silky and the sultanas add a sweet note the children love. We eat it with plain white rice, as the creamy sauce seasons it all.
As you may have already noted from some other recipes I posted like la tarte au thon -tuna tart- or les endives au jambon – ham wrapped endive gratin – crème fraîche is a key ingredient in French cuisine. It is so versatile. I personally always use it in its low fat version as it is less rich yet still as creamy.
Actually, we tend to use crème fraîche so much that most French people think of carbonara pasta with crème fraîche instead of the traditional eggs mixture. I have to admit that I love both the genuine Italian version and the French one :-)
Anyway… everything in moderation as we say… all of this is making me feel sooo hungry again!!!
- 300g prawns
- 2 teaspoons curry powder
- 30g sultanas
- 1 tablespoon olive oil
- 15cl half fat crème fraîche
- Heat the oil in a frying pan.
- Put the prawns in the olive oil, sprinkling the curry powder on top.
- Cook/Warm up the prawns thoroughly.
- Once the prawns are cooked, add the crème fraîche and the sulnatas, combining everything with a wooden spoon.
- Serve when warm.