King Prawn Curry is a scrumptious dish that looks brilliant, taste amazing and ready in about 20 minutes. When I’m in a rush, this Indian dish is what I turn to. Using the jalfrezi paste is a cheat but a superb one which works perfectly with the creamy coconut milk. The aromatics and flavour are ideal for this main dish. I have also served the prawns as a starter with the curry part as a dip for the mini naan breads.
King Prawn Curry
A quick recipe that looks amazing but is quick to prepare and ready in 20 minutes.
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Add to CollectionServings: 4 People
Calories: 255kcal
Ingredients
- 500 g king prawns raw/frozen
- 400 ml coconut milk
- 400 g chopped tomatoes
- 1 large onion peel/chop
- 2 tbsp jalfrezi paste not sauce
- 1/2 medium lemon juice only
- ½ bunch cilantro coriander
- 1 tbsp olive oil
Instructions
- Place a large pan over a medium high heat and add the oil.1 tbsp olive oil
- Add the onions and cook until soft.1 large onion
- Add the jalfrezi paste cooking for a further minute or two combining the paste with the onions.2 tbsp jalfrezi paste
- Add the coconut milk and chopped tomatoes and raise the heat until the pan starts to boil.400 ml coconut milk, 400 g chopped tomatoes
- Add the raw prawns and cook for a further 6 – 8 minutes or until the prawns are fully cooked.500 g king prawns
- Add the lemon juice and chopped cilantro and serve in warmed bowls with rice or mini naan breads for a starter.1/2 medium lemon, ½ bunch cilantro
Nutrition
Calories: 255kcal | Carbohydrates: 11g | Protein: 3g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 477mg | Fiber: 2g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 4mg
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