Looking for a quick and flavorful meal that doesn’t require hours in the kitchen? This Zesty Coconut Prawn Curry is the perfect dish for you! It combines succulent prawns with the creamy richness of coconut milk and a bold blend of spices. With tender vegetables and a slight hint of heat, this dish offers a vibrant taste that will satisfy any curry lover. Whether you’re new to curry-making or a seasoned pro, this recipe is easy to follow and comes together in under 30 minutes, making it a fantastic option for busy weeknights.
Ingredients:
- 1 tablespoon of cooking oil (or a light mist of cooking spray)
- 1 onion, finely diced
- 1 tablespoon of Garam Masala (or substitute with mild curry powder)
- 1 tsp ground turmeric
- 1 tsp salt
- 1 red chilli, finely diced
- 2 tbsp freshly grated ginger
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 50 g (1/4 cup) ground almonds
- 240 ml (1 cup) light coconut milk
- 120 ml (1/2 cup) vegetable stock
- 2 bell peppers, sliced
- 700 g (1.5 lb) raw peeled prawns (shrimp)
- 225 g (1 cup) baby spinach
- 1 lime, quartered (for serving)
- Fresh coriander (cilantro) leaves (for garnish)
- Pinch of chilli flakes (optional, for serving)
Instructions:
- Sauté the Aromatics: In a spacious skillet, warm the cooking oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes until soft and translucent.
- Add the Spices: Stir in the Garam Masala, ground turmeric, and salt, and cook for another 1-2 minutes to release the spices’ fragrance.
- Boost with Flavor: Add the diced red chilli, freshly grated ginger, and minced garlic to the pan. Cook for an additional 2 minutes, ensuring the aromatics are well combined.
- Create the Base Sauce: Mix in the tomato paste and ground almonds, stirring well. Pour in the light coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
- Add the Vegetables: Toss in the sliced bell peppers and cook for about 5 minutes until they begin to soften.
- Cook the Prawns: Add the raw peeled prawns to the sauce. Add the prawns and sauté for 5 to 7 minutes, stirring occasionally, until they become pink and are thoroughly cooked.
- Incorporate the Spinach: Stir in the baby spinach leaves and cook for an additional 1-2 minutes until the spinach wilts into the curry.
- Serve and Garnish: Remove the pan from heat. Squeeze fresh lime juice over the curry and garnish with fresh coriander and a pinch of chilli flakes if desired. Serve hot with rice, naan, or your preferred side.
Conclusion:
This Zesty Coconut Prawn Curry is a beautifully balanced dish, blending the sweetness of coconut milk with the heat of chilli and the tangy freshness of lime. It’s packed with flavor, healthy ingredients, and can be made in no time—perfect for any occasion. Serve with your favorite rice or flatbread and enjoy a delicious, homemade curry that rivals takeout!
Zesty Coconut Prawn Curry
A quick and easy coconut prawn curry, made withprawns, bell peppers, spinach, and a zesty blend of spices. Perfect for busyweeknights or when you want a light yet flavorful meal.
Ingredients
- 1 tablespoon of cooking oil or a light mist of cooking spray
- 1 onion finely diced
- 1 tablespoon of Garam Masala or substitute with mild curry powder
- 1 tsp ground turmeric
- 1 tsp salt
- 1 red chilli finely diced
- 2 tbsp freshly grated ginger
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 50 g 1/4 cup ground almonds
- 240 ml 1 cup light coconut milk
- 120 ml 1/2 cup vegetable stock
- 2 bell peppers sliced
- 700 g 1.5 lb raw peeled prawns (shrimp)
- 225 g 1 cup baby spinach
- 1 lime quartered (for serving)
- Fresh coriander cilantro leaves (for garnish)
- Pinch of chilli flakes optional, for serving
Instructions
- Sauté the Aromatics: In a spacious skillet, warm the cooking oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes until soft and translucent.
- Add the Spices: Stir in the Garam Masala, ground turmeric, and salt, and cook for another 1-2 minutes to release the spices’ fragrance.
- Boost with Flavor: Add the diced red chilli, freshly grated ginger, and minced garlic to the pan. Cook for an additional 2 minutes, ensuring the aromatics are well combined.
- Create the Base Sauce: Mix in the tomato paste and ground almonds, stirring well. Pour in the light coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
- Add the Vegetables: Toss in the sliced bell peppers and cook for about 5 minutes until they begin to soften.
- Cook the Prawns: Add the raw peeled prawns to the sauce. Add the prawns and sauté for 5 to 7 minutes, stirring occasionally, until they become pink and are thoroughly cooked.
- Incorporate the Spinach: Stir in the baby spinach leaves and cook for an additional 1-2 minutes until the spinach wilts into the curry.
- Serve and Garnish: Remove the pan from heat. Squeeze fresh lime juice over the curry and garnish with fresh coriander and a pinch of chilli flakes if desired. Serve hot with rice, naan, or your preferred side.