Prawn and Coconut Curry

Name: Prawn and Coconut Curry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Serves 8
Cuisine: indian
Ingredients: 2 onions sliced; thumb-size piece fresh root ginger grated; 4 garlic cloves crushed; 2 tbsp sunflower oil; 1/2 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

4.65 (94)

⏱ 32 mins 🍽 Serves 8 🌶 indian ✅ Easy 🏷 Main course

This Indian curry combines prawns with a rich, spiced tomato and coconut base. Onions, ginger, and garlic are fried with turmeric and coriander, then blended with tomatoes and creamed coconut. The sauce is simmered with green pepper, chilli, and mango chutney before the prawns are added. Finished with fresh coriander and lemon juice, it's a flavourful dish suitable for a buffet or main course, serving eight people.

Ingredients

2 onions sliced
thumb-size piece fresh root ginger grated
4 garlic cloves crushed
2 tbsp sunflower oil
1/2 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

Method

Cook the sliced onions, grated ginger, and crushed garlic in the sunflower oil for about 10 mins. Add the turmeric and ground coriander, stirring for 1 min more. Transfer this mix to a blender with the chopped tomatoes and creamed coconut, blending until smooth.
Pour the purée back into the pan with 300ml water, the mango chutney, sliced green chilli, and sliced green pepper. Allow it to simmer for 10 mins. The curry can be frozen at this point if desired.
Mix in the thawed prawns and cook for a few mins more until they become pink, being careful not to overcook them. Stir through the chopped coriander, then season with salt, pepper, and the juice of one lemon just before you serve.

Nutrition (per serving)

Calories163 kcal

Fat8 g

Saturates4 g

Carbs8 g

Sugars5 g

Fibre1 g

Protein15 g

Sodium220 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineindian