Name: Prawn & coconut curry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Cuisine: Indian
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; 1 large green pepper quartered, deseeded and sliced at an angle

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Prawn & coconut curry

Prawn & coconut curry

Sara Buenfeld

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Serves 8

Easy

Prep: 20 mins

Cook: 12 mins

A star rating of 4.6 out of 5.98 ratingsRate

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Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Freezable (Freeze the sauce and warm up with frozen prawns.)

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A star rating of 4 out of 5.33 ratings

Test Kitchen tips for the perfect prawn and coconut curry:

Take care not to cook the prawns for too long – they only need a few minutes in the simmering sauce until they've turned pink. Adding them right at the end keeps them juicy and tender rather than tough.
If wanting to make this ahead, you can prepare the coconut curry sauce without the prawns and freeze it at that stage. When ready to eat, simply reheat the sauce and cook the prawns in it until they're just done.
The mango chutney brings sweetness to balance the spices, but it's still worth tasting the curry just before serving. A good squeeze of lemon juice adds acidity and freshness, which I find really lifts the rich coconut sauce.
If you can't get creamed coconut, we suggest using full-fat coconut milk instead and let the sauce simmer for a little longer to reduce. Full-fat is preferable here as it gives the curry a richer, creamier consistency.
If you want to make the curry stretch a little further, adding a drained tin of chickpeas will soak up the coconut sauce beautifully and also turn it into an even more substantial meal.

Ingredients

Nutrition

Units:

MetricUS

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
1 large green pepper

quartered, deseeded and sliced at an angle

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Nutrition: per serving

kcal163
fat8g
saturates4g
carbs8g
sugars5g
fibre1g
protein15g
salt0.55g

low

Method

step 1

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.
step 2

Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
step 3

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.

Sara Buenfeld

Sara was the former Food Director for BBC Good Food magazine and Editor on Easy Cook. She has written recipes for the brand and edited cookbooks on everything from slow cooker recipes to 30 minute meals to the Healthy Diet Plan meals. See more of Sara's recipes

Recipe from Good Food magazine, January 2008

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A star rating of 4.6 out of 5.98 ratings

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