Coconut prawn and vegetable curry

Coconut prawn and vegetable curry


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.

Zoë Harpham

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

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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