Easy Prawn Curry With Coconut Milk

5 from 12 votes

Easy Prawn Curry With Coconut Milk

A quick and easy prawn curry with coconut milk that takes just 20 minutes to put together. Enjoy juicy curried king prawns, spinach and green pepper in a delicious and creamy coconut sauce.

Prep Time8

Cook Time12

Course: Main Course

Cuisine: British

Servings:

Calories: 389kcal

Author: Helen

Equipment

1 large frying pan

Ingredients

2 tbsp neutral oil (Note 1)
4 green chillies finely chopped (Note 2)
8 g fresh ginger grated
2 green peppers chopped into 2cm/1 inch pieces (Note 3)
4 cloves garlic crushed
2 tsp turmeric
2 tsp curry powder (Note 4)
400 ml coconut milk (Note 5)
4 tsp honey (Note 6)
1 tsp chicken stock powder or salt to taste (Note 7)
160 g spinach (Note 8)
300 g raw or pre-cooked king prawns/shrimp butterflied and deveined if using raw king prawns (Note 9)
1 lime juice and zest (Note 10)
1 large handful fresh coriander roughly chopped

US Customary - Metric

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, add the honey and chicken stock powder (or salt) 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.
Add prawns/shrimp and continue to cook on a medium heat for a few more minutes until they are opaque.
Stir in the lime zest and juice and serve immediately with rice and fresh coriander.

Notes

Oil: use a neutral oil like vegetable oil, canola, sunflower oil or groundnut.
Green chillies: add very mild heat to the dish. Substitute with red chillies, a little chilli powder to taste or omit if you are very sensitive to spice.
Green peppers: swap for other green veggies like courgette/zucchini, broccoli or beans if you prefer.
Curry powder: use mild or medium. Hot curry powder may overpower the delicate flavours in the dish.
Coconut milk: full fat or light are both fine.
Honey: substitute for sugar to taste.
Chicken stock powder: substitute for salt to taste.
Spinach: pre-washed is recommended. If you need to wash the spinach ensure you dry it first, so it doesn't add additional moisture to the sauce.
Prawns: can be raw or precooked.
Lime: lemon can also be used to add citrusy freshness.

Nutrition