Heat the oil in a frying pan and cook the onion, garlic, ginger, and coriander stalks for 3 minutes.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger, 1 tablespoon Coriander Stalks
Add the curry paste and turmeric and stir for 1 minute over a medium heat.
4 tablespoon Korma Curry Paste, 1 teaspoon Turmeric
Add the stock, mango chutney, and ground almonds. Simmer for 8 minutes.
300 ml Chicken Stock, 2 tablespoon Mango Chutney, 50 g Ground Almonds
Stir in the cooked king prawns and double cream and cook for a further two minutes. Serve with chopped coriander and season with salt and pepper.
50 ml Double Cream, 400 g Cooked King Prawns, ½ teaspoon Salt, ¼ teaspoon Pepper, 1 tablespoon Coriander Leaves