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Coconut prawn curry

Bright orange coconut prawn curry on a plate with rice

Coconut prawn curry

Name: Coconut prawn curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp oil (olive or vegetable); 2 tbsp ginger & garlic paste; 3 tbsp tomato purée; 1 tbsp curry powder; 400ml can coconut milk; 330g raw king prawns peeled and deveined

Chetna Makan

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.3 out of 5.12 ratingsRate

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Get dinner on the table in just over half an hour with this five-ingredient recipe for prawn curry. Serve with rice or flatbreads

Dairy-free

Egg-free

Low sugar

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For five-ingredient recipes, storecupboard items like oil, salt and pepper are not included.

Ingredients

Nutrition

Units:

MetricUS

2 tbsp oil

(olive or vegetable)
2 tbsp ginger & garlic paste
3 tbsp tomato purée
1 tbsp curry powder
400ml can coconut milk
330g raw king prawns

peeled and deveined

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Nutrition: Per serving

kcal288
fat23g
saturates16g
carbs6g
sugars4g
fibre2g
protein13g
salt1.68g

Method

step 1

Heat the oil in a large, deep frying pan, then add the ginger & garlic paste and cook over a low heat for 1 min until fragrant.
step 2

Stir in the tomato purée along with 100ml water. Bring the mixture to the boil, then turn the heat back down to low and simmer for 10 mins until thickened.
step 3

Stir in the curry powder, coconut milk, ½ tsp salt and another 100ml water. Bring the mixture to the boil, then turn the heat back down to low and simmer for another 10 mins until thickened.
step 4

Turn the heat up to medium and add the prawns. Cook for 5 mins until the prawns are cooked through, then serve with rice or flatbreads, if you like.

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A star rating of 4.3 out of 5.12 ratings

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