Creamy Prawn and Coconut Milk Curry - Meat and Four Veg
single,single-post,postid-328,single-format-standard,ajax_fade,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,qode-theme-ver-7.6.1,wpb-js-composer js-comp-ver-4.6.2,vc_responsive

Creamy Prawn and Coconut Milk Curry

21 Jun Creamy Prawn and Coconut Milk Curry

I love most things made with coconut milk and this is a fine example of a fantastically tasty and satisfying quick meal.

Ingredients (serves 2)

250g of ready cooked and peeled prawns
1 large red onion
1 clove garlic crushed
200g of chestnut mushrooms
1 courgette
1 small head of broccoli
1 tbsp of tomato puree
1 tin of full fat coconut milk
1 tsp garam masala
Half tsp ground cumin
1 tsp turmeric
Half tsp of mild chilli powder (or change to own taste)
A good sprinkle of ground ginger
Fresh coriander


Fry the onions and garlic on a medium heat with a good dollop of coconut oil for a few minuits. Add the rest of the veg and again fry for another few minuits and keep it moving. Add in all the spices and the pepper and salt and mix thoroughly then add the tomato puree and again mix it up. Now add the coconut milk and keeping it on the medium heat slowly bring to the boil then lower the heat and simmer for a 5 mins. Just before you turn out the heat stir in the prawns, the prawns do not need cooking again they just want to absorb the heat of the curry so just 30 sec or so and then your done.
Serve with a garnish of fresh coriander.

If you are needing some carbs then you can also serve up with some basmati white rice.

Share this Page:
  • Maria
    Posted at 20:49h, 01 February Reply

    LOVE this recipe – it works really well with chicken instead of prawns too!

Post A Comment