Quick prawn, coconut & tomato curry

Quick prawn, coconut & tomato curry

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(32 ratings)

By

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
335
protein
19g
carbs
7g
fat
26g
saturates
16g
fibre
1g
sugar
6g
salt
1.03g

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, sliced
  • 1 green chilli, deseeded and sliced
  • 3 tbsp curry paste
  • 1 tbsp tomato purée
  • 200ml vegetable stock
  • 200ml coconut cream
  • 350g raw prawns
  • coriander sprigs and rice, to serve

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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.

Recipe from Good Food magazine, December 2011

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Comments

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

gigicooks's picture
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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_butler's picture
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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
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One of our favorite curry recipes!!

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

klairehoward's picture
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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
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Loved this recipe. I used rendang Thai curry paste, yummy!!!

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

robynlouise1710's picture
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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!

w33ping's picture
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Didn't have a few things so improvised with:
3x50g sachets of coconut cream
3 tbsp Medium curry powder mixed with 1.5 tbsp water
Also added frozen peas with the prawns, to add a bit of colour.
Used ghee not oil to fry the onion, etc.
Rather hot and a little dry, so added creme fraiche, around 4 tbsp.

Possibly the closest curry I've ever cooked to one you might get in a good Indian restaurant!
Excellent recipe, even without my messing about.

theonlygeorgie's picture
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Really surprised at how well this turned out it such a short space of time!! Great little dish to have up your sleeve. I tweaked the recipe by sweating the onions for about 10 minutes on a very low heat on their own before adding the chili and garlic. I also used a whole chili with seeds (we like heat!) and used mostly Patak's Korma paste but also a little bit of Tikka paste as it was what we had in the fridge leftover. I also used cooked prawns as they're cheaper than raw prawns, and it still turned out delicious. Me and my hubby can't wait to have it again!

clairebear789b's picture
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Really easy to do and very impressive..was enough for 3 of us. Will possibly try using frozen cooked prawns next time to save the de-veining...will see. Definitely make again.

angiechester's picture
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Just made this tonight and we really loved it. I added a few mushrooms and about a quarter of a tin of chopped toms (in the fridge) other than that follewed the recipe. Served it with rice and a warm pitta bread. Hubby can't wait for me to make it again. :)

largomjf's picture
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First curry I've ever cooked and I'll never look back. Absolutely delicious and so easy to make. As suggested I added sliced new potatoes to give it some body which worked fantastically compared to standard rice. Also used Patak's Tikka paste which was lovely (though I have no basis for comparison). Can't wait to do this again

bimbobaby's picture
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Used Pataks Korma paste as thats what was in the fridge. I think any paste will work. I was worried the coconut cream and the coconut of the korma paste would be too much but when it all came together with the rice it was fine.

Added chopped red pepper and chopped baby corns too for a bit more substance.

Will make again. Tasty and quick!!

eleanormayo's picture
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So easy to throw together. I just used 1 1/2 tbsps of a pataks curry paste and it was just fine.

liljaarn's picture
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Quick and easy and yet incredibly savoury! Highly recommend this one.

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