Coconut prawn and vegetable curry

    Coconut prawn and vegetable curry

    24saves
    1hr


    2 people made this

    About this recipe: This curry is mild enough for everyone to enjoy, which makes it a great choice when introducing children to spicy foods for the first time.

    Ingredients
    Serves: 4 

    • 200 g small, even-sized waxy potatoes, scrubbed
    • salt and freshly ground black pepper
    • 1½ tablespoons (20ml) vegetable oil
    • 1 onion, sliced
    • 3 garlic cloves, finely chopped
    • 2 tablespoons mild curry paste
    • 140 ml can coconut cream
    • 1 cup canned chopped tomatoes
    • 200 g carrots, peeled and sliced
    • 200 g cauliflower, cut into bite-sized florets
    • 200 ml (1,1/4 cup) vegetable stock
    • 200 g green beans, cut into short lengths
    • 200 g raw peeled prawns, thawed and drained if bought frozen
    • 2 tablespoons chopped fresh coriander leaves

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes. Drain and set aside.
    2. Meanwhile, heat the oil in a large heavy-based saucepan, add the onion and fry gently for 5 minutes, stirring occasionally. Add the garlic and curry paste and cook for a further 2 minutes, stirring all the time.
    3. Stir in the coconut cream, then add the tomatoes. Simmer uncovered for 2–3 minutes until the mixture resembles a fairly thick paste.
    4. Add the carrots, cauliflower florets and stock, bring to the boil, then cover and simmer for 15 minutes. Add the beans and potatoes and cook for a further 8 minutes.
    5. Stir in the prawns and simmer for 2–3 minutes, or until they turn pink. Season to taste, stir in the chopped coriander and serve straight away.

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