Coconut Prawn Curry from the Hairy Dieters is a such a simple dish and perfect for a weeknight meal when you’re tired and just want something good to eat that’s quick to cook. From start to finish, you can be tucking into this in less than 20 minutes. Perfect.
The photo doesn’t do the flavours in this recipe justice, and despite using two teaspoons of cornflour the sauce was a little runny, so don’t be tempted to use more than the recommended 200ml of half-fat coconut milk. But all that matters is that it tastes great, and for just 254 calories it will satisfy your hunger cravings so that you don’t need to add any rice to go with it.
If you’re in need of a curry fix, check out the ‘Fakeaways’ section on this blog.
Recipe: Coconut Prawn Curry
Calories: 254 per portion (without rice)
Book: Hairy Dieters – How to Love Food and Lose Weight
Prep time: Approx 5 minutes
Cooking time: Approx 13 minutes
- 2 tbsp medium curry paste
- 2 tbsp cold water
- 1 medium onion (halved and finely sliced)
- 1 orange or yellow pepper (deseeded and cut into roughly 3cm chunks)
- 1 tbsp mango chutney
- 3 large ripe tomatoes (quartered)
- 200ml half-fat coconut milk
- 2 tsp corn flour
- 200g cooked or raw peeled king prawns (thawed if frozen)
- 100g baby spinach leaves
Cost per portion: Approx £3.32 per portion (without rice)
Put the curry paste, 1 tablespoon of water, onion and pepper in a large non-stick frying pan. Cook over a low heat for 4-5 minutes, stirring regularly until the onion is softened.
Add the mango chutney, tomatoes and coconut milk and bring to a simmer. Cook for 4 minutes, stirring occasionally until the tomatoes are soft but still holding shape. Mix the cornflour and 1 tablespoon of water to make a smooth paste. Add this to the coconut sauce and cook for 30 seconds or so, stirring constantly until the sauce thickens.
Stir in the prawns and spinach leaves and cook for 2-3 minutes or until the prawns are hot and the spinach is softened, stirring regularly. If you’re using raw prawns, make sure they are completely pink before serving.
Serve the curry with a small portion of freshly cooked basmati rice.