Prawn & coconut curry

Prawn & coconut curry

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(45 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

    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

    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
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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

    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

    Lemon

    le-mon

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

  • 1 large green pepper, quartered, deseeded and sliced at an angle

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, questions and tips

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fatjasper
15th Jan, 2012
5.05
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
rebeccamiles
11th Jan, 2011
4.05
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
11th Jan, 2011
5.05
Great, have made it several times, a hit every time
chicajules
1st Jan, 2011
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
22nd Nov, 2010
5.05
Great and quick - my kids love it!
hannah89
2nd Jun, 2010
5.05
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
4th Nov, 2009
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
28th Sep, 2009
5.05
Quick, easy and delicious - what more could you ask?!
sambatchelor
22nd Jul, 2009
3.05
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
14th Jul, 2009
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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