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Quick prawn curry

Prawn curry in a silver hot pan, served with rice

Quick prawn curry

Name: Quick prawn curry
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 2 tbsp curry paste (we used Patak's Origional Balti curry paste); 1 onion finely sliced; 200g large raw or cooked prawns defrosted if frozen; 400g can chopped tomatoes with garlic; large bunch coriander leaves and stalks chopped

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

Ready in 15 minutes if using fresh prawns

A star rating of 4.5 out of 5.164 ratingsRate

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Dairy-free

Egg-free

Gluten-free

Nut-free

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A star rating of 4.7 out of 5.87 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp curry paste

(we used Patak's Origional Balti curry paste)
1 onion

finely sliced
200g large raw or cooked prawns

defrosted if frozen
400g can chopped tomatoes

with garlic
large bunch coriander

leaves and stalks chopped

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Nutrition: per serving

kcal167

low
fat4g

low
saturates0.1g
carbs14g
sugars12g

low
fibre5g
protein15g

high
salt1.73g

Method

step 1

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

RECIPE TIPS

FRAGRANT COCONUT CURRY

Sizzle a couple of tbsp Thai green curry paste in a wok or frying pan for a few moments, then add the prawns and a 400g can reduced-fat coconut milk instead of the tomatoes. Bring to a simmer, then cook until the prawns are cooked through. Add the coriander just before serving.

BUYING PRAWNS

Look out for prawns labelled ‘North Atlantic’, as they’ve undergone a much shorter journey than farmed prawns from the tropics. North Atlantic prawns also have a delicious, sweet flavour.

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Recipe from Good Food magazine, June 2007

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A star rating of 4.5 out of 5.164 ratings

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