A quick and easy prawn curry with coconut milk that takes just 20 minutes to put together. Enjoy juicy king prawns, spinach and green pepper in a delicious and creamy coconut sauce flavoured with turmeric, curry powder, ginger and green chilli.
Serves 2. Use the scaling buttons below to double or triple the quantity.
- 150g (or 5oz) Jasmine rice or a packet of pre-cooked rice that serves 2
- 1 tbsp groundnut or vegetable oil
- 2 green chilies - finely chopped
- 2 tsp fresh ginger - finely chopped
- 1 green pepper - chopped into 2cm/1 inch pieces
- 2 cloves garlic - crushed
- 1 tsp turmeric
- 1 tsp curry powder
- 200ml (or 1 cup or 7fl oz) coconut milk
- 2 tsp honey
- 1/2 chicken stock cube (or 3g or 1/2 tsp) - crushed or stock powder
- 80g (or 3oz) spinach - washed
- 200g (or 7oz) raw or pre-cooked king prawns/shrimp - butterflied and deveined if using raw king prawns
- 1/2 lime juice + zest
- 1 handful of fresh coriander to serve - roughly chopped
- Cook the rice according to the packet instructions
- Place a frying pan on a medium to high heat and pour in the oil. Add the chilies, ginger and green pepper and fry for a few minutes until the green pepper is tender.
- Reduce the heat to medium, add the garlic and cook for a further minute.
- Add the turmeric and curry powder.
- Pour on the coconut milk, honey and stock cube (crushed) and bring to simmer.
- Add the spinach and place a lid on the pan if you have one. Cook for a few minutes on a medium heat until the spinach starts to wilt.
- Stir in prawns/shrimp and continue to cook on a medium heat for a few more minutes until they are opaque.
- Add the lime zest + juice and serve immediately with rice and fresh coriander.
- Category: Main
- Cuisine: Curry
- Serving Size: 1
- Calories: 532
- Sugar: 10.5g
- Sodium: 307.9mg
- Fat: 29.1g
- Saturated Fat: 24.1g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 46.3g
- Fiber: 4.1g
- Protein: 28.1g
- Cholesterol: 162.8mg
Keywords: Prawn Curry With Coconut Milk