Prawn & coconut curry

Prawn & coconut curry

  • Rating: 5 out of 5.70 ratings
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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

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

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    Rating: 5 out of 5.70 ratings
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