2 tbsp olive oil (or ghee or butter)

500g prawns, peeled & deveined

1 tbsp Indian Korma curry paste

1/2 tsp ginger

1/2 tsp garlic

4 tbsp thick Greek style plain yoghurt

Heat half the oil, in your wok.  Add prawns and toss well for a minute to just start colouring the prawns, then take the prawns out of the wok an reserve while you make the sauce.

Heat the rest of the oil, and add curry paste, ginger and garlic, and stir fry quickly for a minute until very fragrant.

Return the prawns to the wok and cook for 2 minutes, then remove from the heat to add the yoghurt, and stir in well. 

Serve immediately over steamed rice with fresh coriander garnish, and with poppadoms and GOLDEN DRAGON to dip.