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Quick prawn, coconut & tomato curry

Quick prawn, coconut & tomato curry

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A star rating of 4.8 out of 5.91 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal335
fat26g
saturates16g
carbs7g
sugars6g
fibre1g
protein19g
low insalt1.03g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 medium onion , thinly sliced
  • 2 garlic cloves , sliced
  • 1 green chilli , deseeded and sliced
  • 3 tbsp curry paste
  • 1 tbsp tomato purée
  • 200ml vegetable stock
  • 200ml coconut cream
  • 350g raw prawn
  • coriander sprigs and rice, to serve

Method

  • STEP 1

    Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.

  • STEP 2

    Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 4.8 out of 5.91 ratings
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