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Prawn Curry With Coconut Milk

Prawn Curry With Coconut Milk Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) raw prawns, peeled and deveined
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp chilli powder
  • 1 large tomato, finely chopped
  • ½ tsp salt
  • 2 tbsp neutral oil
  • Juice of ½ lime
  • Small handful fresh coriander (cilantro), roughly chopped

Method
 

  1. Heat oil in a wide pan over medium heat. Cook onion for 5 minutes until soft, then add garlic and ginger and cook 1 minute.
  2. Add cumin, coriander, turmeric, and chilli powder; stir constantly for 1 minute until fragrant.
  3. Add tomato and salt; cook 3-4 minutes until the tomato breaks down. Pour in coconut milk, stir, and simmer gently for 5 minutes.
  4. Add prawns and cook 2-3 minutes until pink and curled. Remove from heat, stir in lime juice and coriander, and serve over rice.

Notes

If using frozen prawns, thaw them completely and pat dry with paper towels before cooking so they don't water down the sauce. The lime juice is best added off the heat to keep its bright, fresh bite.