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 41-45

• good_quality

  14 July 2009

  good_quality commented on this recipe

  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

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• Samantha

  22 July 2009

  Samantha rated and commented on this recipe

  

  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.

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• Izzy

  28 August 2009

  Izzy rated this recipe

  

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• catcrazywoman

  28 September 2009

  catcrazywoman rated and commented on this recipe

  

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

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• LindaAffleck

  04 November 2009

  LindaAffleck commented on this recipe

  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.

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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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