Quick Prawn Coconut Curry
This quick prawn coconut curry has been a dinner staple in my household for years. Whenever I’m stuck for meal ideas or want something quick and easy, I always come back to it. This is my version of a ‘curry in a hurry’ – It will only take 30 minutes for a lovely, warming curry that’s full of flavour.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian
Servings 2
Calories 385 kcal
225g frozen cooked prawns thawed 1 tbsp oil 1/2 medium onion chopped 1 courgette sliced into thin semi circles 2 garlic cloves minced 1 tsp mustard seeds 1/2 tsp turmeric 1 tsp cumin 1 tsp garam masala 1 tsp coriander 1/2 tsp chilli powder 1/2 can light coconut milk 2 tbsp tomato puree squeeze of lemon juice Salt & pepper to taste Fresh coriander to garnish Heat the oil in a large pan, saute the onions over a medium heat for about 5 minutes or until they become transparent.
Add the courgette slices along with a sprinkle of salt and a splash of water. Cover and cook until softened - around 5-7 minutes.
Add the tomato puree, spices and garlic and cook for a further 1 minute
Add the prawns, stir to coat in with the spices, then pour in the coconut milk and a squeeze of lemon juice.
Bring to a quick boil, then cover and leave to simmer for 5-10 minutes
Season to taste and serve with fresh coriander and rice.
Calories: 385 kcal Carbohydrates: 23 g Protein: 30 g Fat: 17 g Saturated Fat: 8 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 4 g Cholesterol: 237 mg Sodium: 1166 mg Potassium: 896 mg Fiber: 5 g Sugar: 16 g
Keyword coconut milk, curry, dairy-free, healthy recipes, prawns, protein meals, savoury recipes