Prawn & coconut curry

Recipe uploaded by

Sara Buenfeld

29 ratings

Recipe by Sara Buenfeld

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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 21-40

• Girl Flower

  17 June 2008

  Girl Flower rated and commented on this recipe

  

  Was nice but I couldnt blend everything (I have no blender). Seemed quite watery but I persevered and it came out ok in the end. Was a lovely meal but not as good as other prawn curries I have tried on this site.

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• beth

  15 August 2008

  beth rated and commented on this recipe

  

  very tasty, i halved the quanties though. i used a green pepper too although it isnt listed in the ingredients the picture and recipe suggests it was meant to be

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• Vi

  31 August 2008

  Vi commented on this recipe

  Have made this twice the first time I didn't put in enough chilli but I used mango pickle(which is spicier)and so still had quite a bite, also used fresh tomatoes not tinned, the next time put in more chilli and it was really good spicy but a fresh taste as well. I have just picked a load of tomatoes from the garden and done enough for several curries to freeze, this is a really nice sauce and it can be has hot or mild as you like.

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• Vi

  31 August 2008

  Vi rated and commented on this recipe

  

  Use fresh tomato's and mango pickle not chutney and blend everything together at the end nice thick sauce

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• Donna Deans

  16 September 2008

  Donna Deans commented on this recipe

  Hi, tried this recipe as I had prawns to use. Made it kind of to the above I didnt have creamed coconut so I used coconut milk probably turned out runnier than it should but it gave you more sauce I suppose. I also added spinach leaves and green beans as I added the prawns as I didnt have a pepper and I had a ripe mango in the fruit bowl so added that too as I thought it might be an insentive for the kids to eat it!!!!. it was delicious!, even the kids ate it so that is a tell tale sign it was good. I am going to make it for friends who are coming to supper next week and I might just add more chilli to add a bit more kid for adults.

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• jojo

  24 September 2008

  jojo rated and commented on this recipe

  

  Easy to make and great tasting result. Halved the ingredients to make less but still added two chillis. Will try adding some veg next time.

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• Lynndie

  25 September 2008

  Lynndie rated and commented on this recipe

  

  I agree with collette it was forgettable even with some coconut cream added as well it was just lacking something, maybee it could do with some garam masala.

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• Bibbsy

  25 September 2008

  Bibbsy commented on this recipe

  As mentioned in all the other comments, this is a fantastic dish. I made it for a buffet party with some other dishes and the bowl was wiped clean with people commenting on how wonderful it was. I have made it several times since and will keep on doing so.

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• sues cafe

  25 September 2008

  sues cafe rated and commented on this recipe

  

  Made this for family on a Friday night, we all loved it. Will make it this weekend make twice as much sauce so I can freeze it. Also will make up kids first, then add more chilli to heat it up for me and hubby. They love this with yellow rice.

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• staceyk88

  28 October 2008

  staceyk88 rated this recipe

  

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• kenny007

  03 November 2008

  kenny007 commented on this recipe

  So quick and easy yet full of taste. I froze the sauce a week ahead. Then defrosted it and added small prawns. I served it with mini bombay potatoes as a starter with a difference.

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• New Cook

  11 November 2008

  New Cook commented on this recipe

  This is a lovely quick curry sauce. Didnt have coconut cream but used coconut milk instead - also added some Red Thai Curry paste and a few chilli flakes as we like our food spicy. Will make again.

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• jenwen

  11 January 2009

  jenwen rated and commented on this recipe

  

  The best curry I have ever made and tasted!! thank you very much for the delicious recipe x

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• Frenchie

  09 February 2009

  Frenchie commented on this recipe

  Tried this and both my husband and myself thought it was very tasty. Will use this recipe again

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• deany mc

  19 February 2009

  deany mc rated and commented on this recipe

  

  I loved the simplicity of the dish. It is also very flavoursome. I don't eat prawns(allergies!!)...But I had the curry sauce that accompanies the prawns,and it's still wonderful! I recommend everyone to try it at least once...it's an experience for your taste buds!

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• Lea

  02 March 2009

  Lea commented on this recipe

  Mmmmmm! My friend and I cooked this curry on Saturday night but left out the tinned tomatoes but put tomato puree in instead (I would have like the chopped tomatoes but my friend doesn't like them). It still tasted really yummy though even with the slight detour off the recipe!

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• Lea

  02 March 2009

  Lea rated this recipe

  

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• jenniejenjen

  29 April 2009

  jenniejenjen commented on this recipe

  I have never made a curry from scratch before and I was over the moon with how well this turned out. A beautiful recipe which makes a totally delicious looking (I took photos to show my colleagues - they were suitably impressed/jealous!) and tasting curry!!

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• MelonE

  30 May 2009

  MelonE rated and commented on this recipe

  

  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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• jenniejenjen

  24 June 2009

  jenniejenjen commented on this recipe

  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!

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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

Preparation 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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