Quick prawn, coconut & tomato curry
By Good Food
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
Nutrition per serving
- kcal 335
- fat 26g
- saturates 16g
- carbs 7g
- sugars 6g
- fibre 1g
- protein 19g
- salt 1.03g
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
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.
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.
