Prawn & coconut curry

Prawn & coconut curry

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(42 ratings)

Prep: 20 mins Cook: 12 mins

Easy

Serves 8
Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Nutrition and extra info

  • Freeze the sauce and warm up with frozen prawns.

Nutrition: per serving

  • kcal163
  • fat8g
  • saturates4g
  • carbs8g
  • sugars5g
  • fibre1g
  • protein15g
  • salt0.55g
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Ingredients

  • 2 onions, sliced

    Onion

    un-yun

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

  • thumb-size piece fresh root ginger, grated
  • 4 garlic cloves, crushed
  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp turmeric
  • 1 tbsp ground coriander
  • 400ml can chopped tomatoes in rich juice
  • 100g creamed coconut, chopped
  • 1 tbsp mango chutney
  • 1 green chilli, halved, deseeded and sliced at an angle
  • 3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained

    Prawn

    praw-n

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

  • handful chopped coriander
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.

  2. Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.

  3. Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

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Comments (56)

Brittanyb90's picture
5

Yummy! I put about one and a half times the suggested tumeric and coriander and added a tsp of garam marsala for extra flavour and added red pepper and baby bok choy for veg and texture. I also just used half a can of coconut cream because creamed coconut was 3 times the price. Served over quinoa. Delish! Will make again!!

hannahcgreen's picture
5

Delicious! I added a squeeze of sriracha to make it a bit spicier and bulked it out with broccoli and courgette. Yum.

janerichardson's picture

Pleasant enough, but not particularly spicy. I used 2 green chillies, it really needs more! Also, no way would this serve 8 people. It does say "ideal as part of a buffet" so it may serve 8 if you're having 2 or 3 different curries, side dishes etc. but as it is, this recipe served 4 for me (less prawns used, but everything else the same). Might stretch to 6 with a bit more water in the sauce (I didn't measure it, just washed out the tomato tin).

Nadia1975's picture

very easy and delicious, although I added fennel seeds and a little cumin and seasoning to mine and served with yoghurt. Will become a regular feature!

sking_home's picture

Very simple. Very quick. Very easy. Great taste - and great that it can be made in advance and prawns added at the end.

alisonjrose's picture

I followed this receive from my iPad and was confused when the instructions said add peppers? It appears that the ingredients list is missing green pepper on this electronic version. It was very nice as we added a pepper that we had. A little runny for me would thicken it up a bit next time.

bcleave's picture
5

Really easy and quick to make - so nice to have a low fat curry to curb my takeaway cravings!! Will definitely be making this again.

thecherub's picture
4

I thought this was good and different from the usual curries. Not very spicy and quite creamy. I did cheat though and not blitz it all together and used more tomatoes and less water and a small can of coconut cream instead. Will make it again.

fatjasper's picture
5

Seriously delicious. I adapted it a bit with what I had in (coconut milk instead of coconut cream + water), frozen red chilli instead of green, fresh mango instead of mango chutney and added a sliced green pepper. It was really really really tasty, one of the best curries I've ever made! My 3 year old son wolfed it down too. Will make with chicken in the future and almost certainly make double sauce and freeze half for last minute meals.

rebeccamiles's picture
4

Perfect for those times when you want food NOW! took less than 20 mins start to finish, even quicker than a take away! It was not over hot so those who like mild curies or those with children (I do and mine loved it) this is perfect. I made a double batch of sauce in froze it so all I have to do one day when I want a quick supper is defrost it and throw in some prawns...... more recipes like this one please.

sharonatwork's picture
5

Great, have made it several times, a hit every time

chicajules's picture

Made this dish for a group of friends. Really easy to make, and everyone commented on how good it tasted. I made it a day ahead so it tasted even better.

spelac's picture
5

Great and quick - my kids love it!

hannah89's picture
5

This was lush! I added a tad more tomatoes in but other than that stuck to it perfectly and it was brill. Blending the ingredients really gives you the proper curry house curry!

lindaaffleck's picture

Very tasty! One of those dishes you want just a wee bit more of when it's finished. Would recommend it, and I will be making it again.

catcrazywoman's picture
5

Quick, easy and delicious - what more could you ask?!

sambatchelor's picture
3

I made this with two chillies but still not quite spicy enough, so will keep some of the seeds in next time. Not a particularly refined curry recipe as the sauce seems a bit soupy and the spicing doesn't amount to much on the complexity front, but fine for a midweek meal and easy to freeze some of the sauce to reduce the number of portions being eaten at any one time.

good_quality's picture

coconut and curry; the perfect cobination :) at least thats what my teacher said when i served it up for my food tech exam. my friend richard lister (expert food critic) enjoyed it very much as i know you will. enjoy xxx

jenniejenjen's picture

A beautiful curry! I've only ever "cooked" curry from a jar and thought the idea of using all the herbs and spices a little daunting but this was so much fun! The only (very small) complaint would be that it was more fragrant than spicy - the second time I made it, I added half a red chilli and it made all the differnce - still tasted amazing but with a bit of a kick!

melanie_manuel's picture
5

This is a great prawn recipe. I used a tin of coconut milk in place of cream coconut and it worked well. The tangy sauce with the prawn was really refreshing. But I has quite a lot of sauce for the prawns so i added in some cauliflower to make it a bit more chunky and it went really well together. Might try this with a white fish!

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