Coconut prawn and vegetable curry

    Coconut prawn and vegetable curry

    69saves
    45min


    16 people made this

    About this recipe: This mild curry is wonderful with a cucumber raita (see footnote) and crusty bread to mop up its delicious sauce.

    Ingredients
    Serves: 4 

    • 200g small, even-sized new potatoes, scrubbed
    • 2 tbsp vegetable oil
    • 1 onion, sliced
    • 3 garlic cloves, finely chopped
    • 3 tbsp mild curry paste
    • 100g creamed coconut, roughly chopped
    • 227g can chopped tomatoes
    • 200g carrots, peeled and sliced
    • 200g cauliflower, divided into bite-sized florets
    • 200ml vegetable stock
    • 200g French beans, cut into short lengths
    • 200g peeled raw tiger prawns, thawed and drained if bought frozen
    • 3 tbsp chopped fresh coriander
    • salt and freshly ground black pepper

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    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. Add the creamed coconut and stir until it has melted, then add the tomatoes with their juice. 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 (simply heat through for 1–2 minutes if using cooked). Season to taste, stir in the chopped coriander and serve straight away.

    COOK SMART

    *Spinach is also good in this curry. Reduce the stock to 150ml and add 250g washed, drained and roughly chopped spinach with the French beans.
    *For a simple accompaniment, serve with a cucumber raita: mix together half a finely chopped cucumber, 300ml Greek-style yoghurt and 2 tbsp chopped fresh coriander or mint.

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    Reviews (1)

    pianoyvette
    1

    I have made an eaten a lot of curries in my time, but this recipe was, perhaps, the most tasty I have ever made/eaten. The flavours were SO beautiful. I exchanged the green beans for broad beans and added some cashew nuts, but other than that stuck faithfully to what was in the recipe. Thanks SO much for sharing this fabulous recipe - 21 Apr 2012

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