Prawn & Coconut Curry
This aromatic prawn curry is bursting with flavor from a blend of spices, creamy coconut, and zesty lemon juice. The succulent prawns are cooked to perfection in a fragrant sauce, making this dish a delightful and satisfying meal to enjoy with rice or naan.
— Constant Cookbook
Ingredients
- 2 onions , sliced
- thumb-size piece fresh root ginger , grated
- 4 garlic cloves , crushed
- 2 tbsp sunflower oil
- ½ tsp turmeric
- 1 tbsp ground coriander
- 400ml can chopped tomatoes in rich juice
- 100g creamed coconut , chopped
- 1 tbsp mango chutney
- 1 green chilli , halved, deseeded and sliced at an angle
- 3 x 200g bags large, raw, peeled prawn , thawed if frozen, drained
- handful chopped coriander
- juice 1 lemon
Instructions
- 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.
- Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
- 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.
Cook Time
12M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 163 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.55 milligram of sodium
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