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Prawn & coconut curry

Prawn & coconut curry

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A star rating of 4.6 out of 5.74 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

  • Freezable (Freeze the sauce and warm up with frozen prawns.)
Nutrition: per serving
HighlightNutrientUnit
kcal163
fat8g
saturates4g
carbs8g
sugars5g
fibre1g
protein15g
low insalt0.55g
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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
  • 1 large green pepper, quartered, deseeded and sliced at an angle

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2008

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Overall rating

A star rating of 4.6 out of 5.74 ratings
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