Quick prawn, coconut & tomato curry

Quick prawn, coconut & tomato curry

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(62 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal335
  • fat26g
  • saturates16g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein19g
  • salt1.03g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • coriander sprigs and rice, to serve

Method

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Honeygran
1st Sep, 2017
5.05
Definitely one which will become a new favourite.
crystaltips04
26th May, 2016
Absolutely scrummy and so quick! I used coconut oil and added the peas and red pepper as previously suggested. Try it and serve it with confidence to guests.
K322A
20th Apr, 2016
5.05
This recipe is lovely and has now become one of our favorites. I usually add a chopped pepper and a handful of frozen peas with reduced fat coconut milk. Delicious.
keencook146
7th Mar, 2016
4.05
made this with kale and cherry tomatoes and it tasted good for a quick curry.
katijjane
6th Oct, 2015
5.05
Have made this curry loads of times now, it's so quick and easy for how amazing it tastes! Perfect speedy meal that doesn't seem like it was to other people!
Barushka
16th Sep, 2015
5.05
Delicious and very easy. We just can't get enough of this curry . It is very easy to make it. First time I used a coconut milk and still it was very nice, but very runny. So you can use both. Well recommended.
catie74
1st Sep, 2015
A great curry for something made so quickly. There are better curries but these take a long time to cook. I add fine green beans or spinach
RauwKat
11th Oct, 2014
Lovely recipe - quick, so simple and a real crowd pleaser. Added more chilli and some spinach but just down to personal taste. Thanks GF!
tandemstoker
18th Sep, 2014
5.05
I really liked this and it was so easy!
nradzi's picture
nradzi
4th Aug, 2013
5.05
This was an incredible dish, I'm so glad I found this recipe. I added some sliced Okra to it as well and it was -perfect-. Really great, easy curry dish.

Pages

Cbates31's picture
Cbates31
6th Jul, 2019
Can you freeze this recipe? If you can, would you freeze it with the prawns in or just the sauce and add them once the sauce has been heated up again? Thanks.
goodfoodteam's picture
goodfoodteam
8th Jul, 2019
Thanks for your question. You can freeze the completed dish, although if you add the prawns and garnishes after defrosting, the results will be better.
Cherryandvanilla
29th Apr, 2019
Hi, is rice included in 335kcal? Is it just all the ingredients mentioned in the section?
goodfoodteam's picture
goodfoodteam
30th Apr, 2019
Thanks for your question. No, the rice is not included. All ingredients marked as 'to serve' or 'optional' in our recipes are not included.
ruttunga
25th Jul, 2016
Do you think green or red curry paste would work better? I suppose they'd both be delicious.
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
Hi there, we used red curry paste here and this would be better with the tomato purée colourwise. Equally, other users have used a variety of Indian curry pastes. You could always try experimenting with your favourite. Let us know how you get on.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?