Olive Magazine
Quick Prawn Curry Recipe

10-minute prawn curry

Published: July 24, 2015 at 7:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

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

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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