Prawn & coconut curry

Recipe uploaded by

Sara Buenfeld

17 ratings

Recipe by Sara Buenfeld

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Tested

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.

Per serving

163 kcalories, protein 15g, carbohydrate 8g, fat 8 g, saturated fat 4g, fibre 1g, salt 0.55 g

Latest comments and suggestions

Results 1-20

• shaz

  16 January 2008

  shaz rated and commented on this recipe

  

  I made this last night and it was fabulous, I used chicken instead of prawns as that was what I had in. However I will be making this again and try it with prawns.

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• Sharon

  18 January 2008

  Sharon rated and commented on this recipe

  

  Lovely, light, fresh curry made with ingredients that most people would have readily available.

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• Spangleystar

  12 February 2008

  Spangleystar rated and commented on this recipe

  

  I've made this twice now - once exactly as the recipe and the second time with half the amount of creamed coconut (to reduce the fat content) I also used 2 chilli's - heavenly ! My boyfriend and I agreed it was a restaurant quality curry but wasn't as unhealthy !

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• Mia

  28 February 2008

  Mia rated and commented on this recipe

  

  Really tasty!

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• Caca

  29 February 2008

  Caca rated and commented on this recipe

  

  Absolutely delicious! Hard to beat...

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• Rachel

  04 March 2008

  Rachel commented on this recipe

  I made this last night and having never tried prawns in curry I'm smitten - it was easy to cook after a 12hr shift and my partner and I enjoyed it so much I've sent the recipe onto friends & family.

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• Jeans/Kitchen

  06 March 2008

  Jeans/Kitchen commented on this recipe

  I want to try this recipe, how do I adapt it for two?

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• hornydevil

  12 March 2008

  hornydevil commented on this recipe

  lovely curry , its light but full of taste . cooked it when my inlaws come over for dinner they really enjoyed it i will make it again . its easy to cook and if you like me and like low fat healthy food then this is perfect .

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• Lindsay

  18 March 2008

  Lindsay rated and commented on this recipe

  

  Great recipe - seriously tasty although would definitely suggest adding more chilli's as not enough kick with just the one. Also, on my second attempt I omitted the mango chutney and much preferred the taste - far less sweet and more creamy curry tasting!

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• SarahW

  03 April 2008

  SarahW rated and commented on this recipe

  

  Really tasty and very quick and easy. Portions a bit small, I made for four but we ate it between two!

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• Abbey

  08 April 2008

  Abbey rated and commented on this recipe

  

  delicious recipe, and so quick and easy to make. Just served with fragrant rice for a lovely tea time meal!

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• rebecca

  12 April 2008

  rebecca commented on this recipe

  just making this now can any one advise me on how much Turmeric to use ?

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• Lesley

  16 April 2008

  Lesley rated and commented on this recipe

  

  Wow - first time I've attempted something like this - easy and absolutely delicious would definitely make it again and again

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• Collette

  17 April 2008

  Collette rated and commented on this recipe

  

  I found this to be of an incredibly grainy consistency and for that reason alone would make again. Maybe if you used coconut milk instead of coconut cream, I don't know.... is too forgettable to repeat. I tried 2 chillies but still did not set tatse buds alight!!

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• rebecca

  21 April 2008

  rebecca rated and commented on this recipe

  

  This was a tasty recipe next time I will use 2 chillies. Also great you can freeze sauce for a quick workday meal.

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• jolo

  23 April 2008

  jolo rated and commented on this recipe

  

  Excellent Recipe, worked a treat. The only bit I was unsure on was the portion sizes, as I made half the required amount. It doesn't say how much turmeric. But it turned out really well. I added some hard boiled eggs which were very popular. I would say next time two chillies would be good, and I thought also either add some cashew nuts / spinach at the end.

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• jolo

  23 April 2008

  jolo commented on this recipe

  forgot to mention... I also used fresh mango (half) rather than the chutney which I'm guessing would have made it less sweet

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• Emma

  24 April 2008

  Emma rated and commented on this recipe

  

  Lovely and easy recipe. Can't wait to try it again!!

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• sabrinad

  07 May 2008

  sabrinad rated and commented on this recipe

  

  Brilliant! Very easy and extreamly satisfiying! I left out the mango chutney but added garam masala and whole green finger chilli (with seeds!) for extra hotness but before adding those two ingredients i took a portion out for the kids. Hubby and I loved it. I shall defintely cook it for entertaining. Enjoy - we did!

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• Naomi

  12 May 2008

  Naomi rated and commented on this recipe

  

  Better than takeaway. Didn't have ground coriander or tumeric so substituted garam masala, and it was wonderful. The chutney really makes it.

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Ingredients

• 2 onions , sliced
• thumb-size piece fresh root ginger , grated
• 4 garlic cloves , crushed
• 2 tbsp sunflower oil
• 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
• handful chopped coriander
• juice 1 lemon

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 mins

Cook 12 mins

Freeze the sauce and warm up with frozen prawns.

Ingredients

• 2 onions , sliced
• thumb-size piece fresh root ginger , grated
• 4 garlic cloves , crushed
• 2 tbsp sunflower oil
• 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
• handful chopped coriander
• juice 1 lemon

Per serving

163 kcalories, protein 15g, carbohydrate 8g, fat 8 g, saturated fat 4g, fibre 1g, salt 0.55 g

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