Quick prawn, coconut & tomato curry
Serves 4
Easy
Prep:
Cook:
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Skip to ingredients
- 2 tbsp oil
- 1 medium onionthinly sliced
- 2 garlic clovessliced
- 1 green chillideseeded and sliced
- 3 tbsp curry paste
- 1 tbsp tomato purée
- 200ml vegetable stock
- 200ml coconut cream
- 350g raw prawn
- coriandersprigs and rice, to serve
Nutrition: per serving
- kcal335
- fat26g
- saturates16g
- carbs7g
- sugars6g
- fibre1g
- protein19g
- salt1.03glow
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 or cauliflower rice for a keto-friendly version.
