Prawn & coconut curry

Prawn & coconut curry

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(56 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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maragreen
12th Mar, 2008
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 .
chirpy9645
6th Mar, 2008
I want to try this recipe, how do I adapt it for two?
rachelrogers
4th Mar, 2008
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.
amorzinho777
29th Feb, 2008
5.05
Absolutely delicious! Hard to beat...
mabrams
28th Feb, 2008
5.05
Really tasty!
spangleystar
12th Feb, 2008
5.05
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 !
flapjack-bull
18th Jan, 2008
4.05
Lovely, light, fresh curry made with ingredients that most people would have readily available.
shaz0618
16th Jan, 2008
5.05
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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