How To Make Quick Prawn, Coconut & Tomato Curry
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Serves:
Ingredients
- 500g prawns, peeled and deveined
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, diced
- 1 can (400ml) coconut milk
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- Salt, to taste
- Fresh coriander, for garnish
- Steamed rice or naan bread, for serving
Instructions
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Heat oil in a large pan over medium heat. Add the chopped onions and cook until softened.
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Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes until fragrant.
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Stir in the diced tomatoes and cook until they start to break down and release their juices.
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Add the curry powder, turmeric powder, and chili powder to the pan. Cook for 1 minute to let the spices toast and release their flavors.
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Pour in the coconut milk and simmer for 10 minutes, allowing the flavors to meld together.
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Season with salt to taste. Adjust the spices according to your preference.
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Add the prawns to the pan and cook for about 5-7 minutes until they turn pink and are cooked through.
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Garnish with fresh coriander and serve the prawn curry with steamed rice or naan bread.
Nutrition
- Calories : 350kcal
- Total Fat : 22g
- Saturated Fat : 18g
- Cholesterol : 190mg
- Sodium : 450mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 30g
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