Quick prawn, coconut & tomato curry
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.124 ratingsRate
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Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Freezable
Keto
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How to make cauliflower rice
A star rating of 4.5 out of 5.48 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp oil
-
1 medium onion
thinly sliced
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2 garlic cloves
sliced
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1 green chilli
deseeded and sliced
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3 tbsp curry paste
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1 tbsp tomato purée
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200ml vegetable stock
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200ml coconut cream
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350g raw prawn
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coriander
sprigs and rice, to serve
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Nutrition: per serving
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kcal335
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fat26g
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saturates16g
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carbs7g
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sugars6g
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fibre1g
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protein19g
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salt1.03g
low
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Method
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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.
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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.
Recipe from Good Food magazine, December 2011
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A star rating of 4.8 out of 5.124 ratings
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