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Quick prawn, coconut & tomato curry

Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 335
  • Carbohydrates 7
  • Saturated Fat 16
  • Sugar 6
  • Protein 19
  • Fat 26
  • Fibre 1
  • Salt 1.03

Nutrition per serving

  • Calories 335
  • Carbohydrates 7
  • Saturated Fat 16
  • Sugar 6
  • Protein 19
  • Fat 26
  • Fibre 1
  • Salt 1.03

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, sliced
  • 1 green chilli, deseeded and sliced
  • 3 tbsp curry paste
  • 1 tbsp tomato purée
  • 200ml vegetable stock
  • 200ml coconut cream
  • 350g raw prawns
  • coriander sprigs and rice, to serve

Method

  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.

  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.

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