Quick and easy prawn curry
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course
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Cuisine
Asian
Quick and easy prawn curry
Description
The prawn curry uses a combination of garam masala, turmeric, fresh ginger, garlic, chili, and tomato paste to build complex layers of flavor. Ground almonds incorporated into the sauce give a creamy texture and mild nuttiness while coconut milk softens the spices and creates a luscious sauce. Bell peppers add color and subtle sweetness, and the spinach adds a fresh, leafy component that wilts into the sauce. The prawns cook quickly, becoming tender and juicy without overcooking.
This dish is best served over rice to soak up the flavorful sauce and can be accompanied by lime wedges for an added citrus note and coriander to brighten the flavors. The curry balances savory spices with creamy and fresh elements for a satisfying meal.
The recipe allows customization by replacing the Indian spices with store-bought curry paste or using Thai red curry paste for a different flavor profile. Vegetables like peas can substitute spinach for variety. Ground almonds can be swapped with cornflour to reduce syn count without affecting the thickened sauce much. Adjust the coconut milk or stock to reach the desired sauce consistency.
Ingredients
- 1 tbsp vegetable oil or use Fry Light spray
- 1 onion , finely diced
- 1 tbsp garam masala or mild curry powder
- 1 tsp Turmeric ground
- 1 tsp salt
- 1 red chili pepper finely diced
- 2 tbsp ginger freshly grated
- 2 garlic minced, cloves
- 2 tbsp tomato paste
- 50 g ground almonds see notes, 1/4 cup
- 240 ml coconut milk light, 1 cup
- 120 ml vegetable stock 1/2 cup
- 2 bell pepper sliced
- 700 g prawns shrimp, raw, peeled, 1.5 oz
- 225 g baby spinach 1 cup
- 1 lime quartered , to serve
- Coriander (cilantro), to serve
- Pinch chilli flakes to serve
Instructions
- Heat the oil in a large pan or wok. Cook the onion over medium heat for a couple of minutes until softened.
- Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger.
- Add the tomato paste and stock. Stir in the ground almonds, coconut milk, and bell peppers. Cook for 5 minutes.
- Add the prawns and cook until they just turn pink – a couple of minutes.
- Finally, add the spinach and cook until it wilts. Check and adjust the seasoning to your taste.
- Serve over rice with a pinch of chilli flakes and lime wedges on the side.
Notes
- Use store-bought curry paste as a convenient alternative to the spice mix for different flavor profiles.
- Replace spinach with quick-cooking vegetables such as peas if preferred.
- For a Thai variation, substitute ground spices with red Thai curry paste.
- Ground almonds add creaminess but are higher in syns; substitute with cornflour diluted in water to lower syns.
- Adjust the amount of coconut milk or stock to achieve your preferred sauce thickness, as this curry is fairly dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 220mg | 73% |
| Sodium | 1856mg | 77% |
| Potassium | 808mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7745IU | 155% |
| Vitamin C | 112.2mg | 125% |
| Calcium | 193mg | 19% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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