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Prawn curry recipe

373 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
286 calories / serving

Ingredients

1 tbsp oil
1 large onion, chopped
2 tbsp Patak's Jalfrezi Curry Paste
1 x 400ml tin coconut milk
1 x 400g tin chopped tomatoes
2 x 250g bags raw frozen king prawns
½ lemon, juiced
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
1190kj
286kcal 14%
Fat
21g 30%
Saturates
14g 69%
Sugars
10g 11%
Salt
1.2g 21%

of the reference intake
Carbohydrate 12.9g Protein 10.6g Fibre 2.9g

Method

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.
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