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Prawn curry recipe

Prawn curry recipe

124 ratings

This easy prawn curry recipe takes just 25 minutes to bring to the table for a speedy midweek meal. The king prawns cook briefly until perfectly tender in the creamy coconut and tomato broth with a hit of jalfrezi spice - serve with rice or naan bread. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 200 calories / serving

Ingredients

  • 1tbsp olive oil
  • 1 large onion, chopped
  • 2tbsp jalfrezi curry paste
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin chopped tomatoes
  • 2 x 250g bags raw frozen king prawns
  • 1 lemon, zested
  • handful fresh coriander, chopped
  • rice or naan bread, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    835kj
    200kcal     10%

  • Fat

    6g 9%

  • Saturates

    1g 5%

  • Sugars

    10g 11%

  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 11.6g Protein 25.1g Fibre 1.6g

Method

  1. Heat the oil in a large pan and cook the onion for 5 minutes to soften. Add the curry paste and cook for another minute, then stir in the coconut milk and tomatoes and bring to the boil.
  2. Add the prawns and heat, stirring, for another 5-10 minutes until cooked through. Add the lemon juice and scatter over the coriander. Serve with steamed rice or naan bread.

See more Prawn recipes

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