10-minute prawn curry

Name: 10-minute prawn curry
Total time: 10 min
Yield: Serves 2
Ingredients: oil; 1 clove garlic crushed; a small chunk ginger grated; 2 tbsp curry paste (we used Geeta’s madras paste); 400g tin half-fat coconut milk; 200g large raw prawns; a handful coriander; naans or chappati to serve

Published: July 24, 2015 at 7:00 AM

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Serves 2

Easy

Total time: 10 mins

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This 10-minute prawn curry is super easy to make and, yep, ready in just 10 minutes - perfect for a speedy midweek meal. Just give a ready-made paste a lift with a kick of fresh ginger and garlic and you have an (almost) instant curry

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Ingredients

Nutrition

oil
1 clove garlic

crushed
a small chunk ginger

grated
2 tbsp curry paste

(we used Geeta’s madras paste)
400g tin half-fat coconut milk
200g large raw prawns
a handful coriander
naans or chappati

to serve

Nutrition: per serving

kcal203
fat12.8g
saturates6g
carbs3.2g
fibre1g
protein18.6g
salt1.1g

Method

step 1

Heat a little oil in a pan. Cook the garlic and ginger for a couple of minutes then stir in the curry paste and cook for a minute. Add the coconut milk and bring to a simmer. Add the prawns and cook until pink and cooked through. Scatter with the coriander and serve.

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