Prawn Curry
A quick and creamy prawn curry with a tomato-coconut sauce, finished with fresh mint and a sprinkle of cheese or coconut. Perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb prawns, peeled and deveined
- 1 cup coconut milk
- 14.5 oz canned diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp curry powder
- ¼ cup fresh mint leaves
- ¼ cup feta cheese, crumbled
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium. Add 1 chopped onion and 3 minced garlic cloves; cook until soft and golden, about 5 minutes.
- 2
Stir in 2 tsp curry powder and cook for 1 minute until fragrant. Add 14.5 oz diced tomatoes and 1 cup coconut milk; bring to a simmer.
- 3
Let the sauce simmer gently for 10 minutes, stirring occasionally, until slightly thickened and the color deepens.
- 4
Add 1 lb prawns and cook for 4-5 minutes, until they turn pink and opaque. Do not overcook.
- 5
Stir in 1/4 cup fresh mint leaves and cook for 1 minute until wilted. Season with salt to taste.
- 6
Serve hot, topped with 1/4 cup crumbled feta cheese. Enjoy with rice or bread.
Tools you’ll need
- Large skillet
- Wooden spoon
- Knife
- Cutting board
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