Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A quick, mild coconut prawn curry.
Equipment: Large frying pan or saucepan
Measures and names
Ingredients
- 500 g prawns (shrimp)
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp curry powder
- 1 x 400ml tin coconut milk
- 1 x 400g tin chopped tomatoes
- Handful of spinach
- 1 tbsp oil
- Cauliflower rice and coriander (cilantro), to serve
Method
- Heat the oil in a pan and cook the onion for 5 minutes. Add the garlic, ginger and curry powder for 1 minute, until fragrant.
- Add the tomatoes and coconut milk, season with salt, and simmer for 8 minutes.
- Stir in the prawns and spinach and cook for 3–4 minutes, until the prawns are pink and just cooked — don't overdo them or they toughen.
- Taste and adjust the seasoning.
- Serve over cauliflower rice, scattered with coriander.
Swaps and tips
Frozen raw prawns are good value — defrost and pat dry first. Mild enough for children; add fresh chilli at the table for the adults.
Add carbs for the family (optional)
For the family, serve over basmati or brown rice. Keep the on-plan version over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 9 g | 2 g | 23 g | 353 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
