Quick prawn, coconut & tomato curry

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Results 1-20

• yumyum

  02 December 2011

  yumyum commented on this recipe

  This looks lovely - what kind of curry paste do you mean?

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• MajaMP

  02 December 2011

  MajaMP commented on this recipe

  Looks like a red one!

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• Lucymh

  05 December 2011

  Lucymh rated and commented on this recipe

  

  Tasty, quick and relatively healthy! I added some fresh spinach and tinned bamboo shoots when I added the prawns - and I used a tikka masala curry paste - a bit different but delicious. I also served with some stir fried veg and coconut rice.

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• Carl,D9

  07 December 2011

  Carl,D9 rated and commented on this recipe

  

  Always a winner with family, these 'one pot' recipes! If you have them - frozen or fresh - add a couple of handfuls of fine green beans towards the end for a lovely sauce coated crunch...and at the start, a few halved baby new potatoes make a quite authentic addition to any Indian dish!

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• yumyum

  07 December 2011

  yumyum commented on this recipe

  Ok I used Pataks Tikka Masala Paste, and a whole can of reduced fat coconut milk, and it was LOVELY! Very soupy which I love in curries. Tip - definitely only add the prawns when you are sure you're going to eat soon - they went a bit hard after a while . Tried making homemade roti to go with the curry and rice - not very successful but tasted nice...

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• david mclaren

  07 December 2011

  david mclaren commented on this recipe

  Coconut's mentioned a few times here. Anyone got any thoughts whether it's better to use canned coconut milk (which doesn't always come in convenient sizes), creamed coconut, or powdered coconut: if powdered coconut, has anyone found the ideal way to reconstitute it without it 'breaking up', and what would be the respective amounts of powder to water to re-create the original - both for milk and cream?.....

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• Lynsey

  11 December 2011

  Lynsey rated and commented on this recipe

  

  Really easy and quick to make, would defo make again. Even my 13 month old liked it.

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• Frantic Flapjack

  13 December 2011

  Frantic Flapjack rated and commented on this recipe

  

  I used a green chilli from the garden and Pataks hot curry paste and started off with two sachets of coconut cream but it was still blindingly hot so I added two more sachets of coconut cream which made 200g in all. The end flavour was excellent but I had to add more water to the sauce as it was too thick (probably the coconut). I think it could do with something extra like green beans as suggested by Carl,D9 above. Served with the yellow pepper rice which was lovely.

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• Beth

  20 December 2011

  Beth rated and commented on this recipe

  

  Made this as it came up on my web page and had craving for prawns. Went down very well indeed, even my 7 year old son ate it and asked for it on several occasions since. We had it again tonight. Its great.I used a balti curry paste. It is spicey but very authentic and very easy. Could be adapted for turkey leftovers I would think.

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• Tony

  02 January 2012

  Tony rated and commented on this recipe

  

  Good recipe. I also used a Balti paste and it worked well we thought. Served with Jerra rice - Delish!!!

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• IanR

  05 January 2012

  IanR rated and commented on this recipe

  

  A definite five star rating. Quick and easy to prepare and delicious too. I used mild curry paste and cooked prawns as I couldn't get fresh. Also served it with jasmine rice and naan bread. The only downside is the price of prawns!

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• AlisonPG

  22 January 2012

  AlisonPG rated and commented on this recipe

  

  Delicious and easy to make. Used the only curry paste I had in, Pataks Tikka Masala. I'd probably go for something a little hotter next time but it was really good anyway. Served with plain basmati rice and peshawari naan. Will be making again.

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• markymark

  29 January 2012

  markymark rated and commented on this recipe

  

  I used M&S balti curry paste, put some thinly sliced potatoes in it and also a few of the chilli seeds with the onions/garlic etc. Followed the recipe apart from that except adding a little more stock as I preferred a bit more sauce. Tasted like a takeaway - really nice indeed! Shall be making again very soon.

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• EilidhR

  30 January 2012

  EilidhR rated and commented on this recipe

  

  This was delicious. I used Patak's Balti paste (have a stash of this as use it for the excellent Chicken Biryani recipe on this site) and creamed coconut (a big block) had to add extra water as was very thick but so tasty. We also added cauliflower. Served with basmati rice and chappatis.

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• Wanderingfree

  31 January 2012

  Wanderingfree commented on this recipe

  Great recipe - and easily adapted. I didn't have fresh chillies, coriander or fresh prawns as I'm 'store cupboard' cooking this month; however, it was delicious with the defrosted salmon chunks and frozen prawns added for the last five minutes. I served it with rice and poppadums (done in the microwave). I also used Patak's Tikka Masala and agree it does need one of the more spicy pastes.

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• Bipins

  05 February 2012

  Bipins commented on this recipe

  ..try a fresh authentic curry paste made locally in Hitchin. This is what Geoff fro Bradford said about it. You can get it from www.curryfusion.net ....I have made curries for years, living near Bradford there is no problems with sourcing all the spices etc. But whenever I go to a decent Indian restaurant I always wonder what my curries are missing. Whatever it is Bipin`s pastes have it! Simply brilliant! Geoff, Bradford.

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• liljaarn

  12 March 2012

  liljaarn rated and commented on this recipe

  

  Quick and easy and yet incredibly savoury! Highly recommend this one.

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• Belkey

  13 March 2012

  Belkey rated and commented on this recipe

  

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

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• star

  11 April 2012

  star rated and commented on this recipe

  

  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!!

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• MattJam

  12 May 2012

  MattJam rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

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

PER SERVING

335 kcalories, protein 19g, carbohydrate 7g, fat 26 g, saturated fat 16g, fibre 1g, sugar 6g, salt 1.03 g

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