Quick prawn, coconut & tomato curry

Quick prawn, coconut & tomato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal335
  • fat26g
  • saturates16g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein19g
  • salt1.03g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • 1 green chilli, deseeded and sliced
  • 3 tbsp curry paste
  • 1 tbsp tomato purée
  • 200ml vegetable stock
  • 200ml coconut cream
  • 350g raw prawn
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • coriander sprigs and rice, to serve

Method

  1. Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.

  2. Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (44)

crystaltips04's picture

Absolutely scrummy and so quick! I used coconut oil and added the peas and red pepper as previously suggested. Try it and serve it with confidence to guests.

K322A's picture
5

This recipe is lovely and has now become one of our favorites. I usually add a chopped pepper and a handful of frozen peas with reduced fat coconut milk.

Delicious.

studentcook146's picture
3.75

made this with kale and cherry tomatoes and it tasted good for a quick curry.

katijjane's picture
5

Have made this curry loads of times now, it's so quick and easy for how amazing it tastes! Perfect speedy meal that doesn't seem like it was to other people!

Barushka's picture
5

Delicious and very easy. We just can't get enough of this curry . It is very easy to make it. First time I used a coconut milk and still it was very nice, but very runny. So you can use both. Well recommended.

catie74's picture

A great curry for something made so quickly. There are better curries but these take a long time to cook. I add fine green beans or spinach

RauwKat's picture

Lovely recipe - quick, so simple and a real crowd pleaser. Added more chilli and some spinach but just down to personal taste. Thanks GF!

cshobbs's picture
5

I really liked this and it was so easy!

nradzi's picture
5

This was an incredible dish, I'm so glad I found this recipe.
I added some sliced Okra to it as well and it was -perfect-.
Really great, easy curry dish.

milky1975's picture

Boom! Cooked a Jamie Oliver curry years ago and the story of how bad it was still lingers with me. This was quick easy and awesome!!:) I just followed it parrot fashion but might mix it up in the future. Wasn't too dull either, I thought mild curry paste and coconut cream would make it spiceless but it was fab:):)

meagher1's picture
5

Fantastic!  I used Waitrose's Goan Curry Paste on the vague assumption that it would be more likely to go with fish.  I added some aubergine with the onions and next time would perhaps add some other veg as well. Quick, easy and delicious.

darrenbell284's picture
5

Absolutely stunning dish, really really loved this. Added the spuds and beans as others have suggested. So much flavour

gigicooks's picture
5

I used Pataks Rogan Josh paste, a chicken knorr stock pot, had run out of vegetable stock, coconut milk and large frozen prawns, served with Basmati rice. Was quick and easy to make and so tasty, I made for my both myself and my son who is a great curry fan. Will make this again soon.

sarah_h_sikora's picture
5

This recipe was fantastic! I did it with thai red paste and coconut milk, as i didn't have any coconut cream, so i left out the stock. I simmered it for about 15 mins before adding the prawns to thicken the sauce further, and it was absolutely delicious! My boyfriend said it was the best Thai dish he has ever had! Very easy to make, mostly store cupboard ingredients and super quick for a mid week tea! Will be trying this again with other fish and meats.

flossie696's picture
5

One of our favorite curry recipes!!

We use pataks curry paste, it tastes amazing and so easy to make :-)

klairehoward's picture
5

This was rated the best curry my partner had EVER eaten :) too spicy for myself but he was blown away. He loves super spicy food, so I used 1 red chilli n kept the seeds, but changed the coconut cream for milk to make it healthier

hardymeg's picture
5

Loved this recipe. I used rendang Thai curry paste, yummy!!!

alisondavey's picture
5

I used a tin of chopped tomatoes and a tin of light coconut milk, with Pataks Jalfrezi curry paste and left out the stock. I thought I was going to have a disaster as it was very wet but I simmered it for ten minutes and it reduced and came together beautifully. Totally yummy. Used raw prawns but they only need about 4 minutes at the end to cook them through. Nice with noodles instead of rice for a change.

sophia7's picture
5

My partner and I love this. We just used coconut milk, we will definitely put this on our shopping list again

robynlouise1710's picture
5

One of my favourite meals! What a success! We used Patak's curry paste & it worked perfect! I added some savoy cabbage & cauliflower, it tastes amazing! Lovely & saucy! I made some garlic baguettes with it & it was delicious! I added a little bit of double cream, yum! My 2 year old daughter loved it too!

Pages

Questions (2)

ruttunga's picture

Do you think green or red curry paste would work better? I suppose they'd both be delicious.

goodfoodteam's picture

Hi there, we used red curry paste here and this would be better with the tomato purée colourwise. Equally, other users have used a variety of Indian curry pastes. You could always try experimenting with your favourite. Let us know how you get on.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…