Quick Prawn Coconut Curry
This dish has become a dinner staple in my household. Whenever I’m stuck for meal ideas or want something quick and easy, I always turn to this quick prawn coconut curry. This is my version of a ‘curry in a hurry’ – It will only take 15-20 minutes for a lovely, warming curry that’s full of flavours.
This recipe is gluten-free, dairy-free and can easily be made vegetarian and vegan by replacing the prawns with more vegetables (potatoes, cauliflower, butternut squash…the options are endless!) I also like making a chicken version and a bean version, all equally as good!
This quick prawn coconut curry is a great option for those evenings when you have very little time to prepare anything and you want a speedy warm meal. You can easily double or triple the recipe if you’re making it for your family or a group of friends. It’s also a great option if you haven’t been food shopping in a while and don’t have many options available in the fridge. I usually have a can or two of coconut milk in my pantry and most of the other ingredients are spices which I always have in my cupboard. What you add to the curry then depends on what you have available. If you have meat, go with meat. If not, add veggies and beans. Today, I decided to add prawns and peas.
Quick Prawn Coconut Curry
Serves – 2
Ingredients
225g prawns
1/2 cup (100g) frozen peas
1/2 400ml can coconut milk
1 tbsp coconut oil (or any oil)
1 medium onion, chopped
1-2 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1 tsp turmeric
1 tsp garam masala
1 tsp coriander
1 tsp mustard seeds (optional)
1 tsp cumin seeds (optional)
Juice of 1/2 lemon
salt and pepper to taste
handful of fresh parsley, finely chopped
Method
In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent
Add the spices and garlic and cook for a further 1 minute
Add the prawns and lemon juice. Stir to coat in with the spices, then pour in the coconut milk
Add the peas and season with salt and pepper to taste
Cover and leave to simmer for 5-10 minutes
Mix in the chopped parsley just before serving
Serve with rice, couscous or quinoa
Looks like a good recipe, but can you tell us what size and kind of the can of coconut milk to use?
Thank you 🙂 I used 1/2 a 400ml can of coconut milk.
[…] have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can […]
Hi do you double up all the spices as well as main ingredients if cooking for four thank yiu
Superb dish – put too much lemon in but got it back with half teaspoon of sugar.. also put in 1 teaspoon of tandoori masala spice to give it some heat
This was delicious!!
Awesome recipe
Thank you 😀
I made this on Thursday night and it was absolutely banging. I replaced the peas with capsicum and broccoli 🥦. Amazing. Highly recommend.
So glad you enjoyed it Michelle 😀 I’ll have to try it with broccoli next time!
Will be trying this tonight sounds delicious thank you
Hope you enjoy it Susan 🙂
A 9/10 recipe which has found its way onto our regular menu rota. Thank you Nadia
Amazing! Thank you for your feedback Jeffrey 🙂