This is a great recipe for when you find yourself staring at an empty fridge. We tend to have all the ingredients in the cupboard or freezer so it’s an easy meal to make that doesn’t require a trip to the shops.

It’s also a great immune-boosting recipe, being rich in bug-busting nutrients. Coconuts are rich in a special type of fat that is anti-viral and anti-bacterial and combined with ginger, turmeric, ginger and chilli you’ll be well protected.

This curry also works well with chicken or monkfish so do experiment but if you choose to use prawns, check your pack – prawns are a minefield of sustainability issues, particularly with tropical tiger prawns. If you’re using tiger prawns, opt for organic, or use cold water prawns from a responsibly mananaged fishery.

prawn curry 1

Coconut prawn curry
Print Recipe
A delicious, rich and creamy coconut curry. Simple to make and ready way before a take away would arrive!
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Coconut prawn curry
Print Recipe
A delicious, rich and creamy coconut curry. Simple to make and ready way before a take away would arrive!
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Saute the onion in the coconut oil until translucent.
  2. Stir in the spices and cook for about 3 minutes before adding the garlic, ginger and chilli. Cook for a further 3 minutes.
  3. Add in the tin of tomatoes, bring to the boil and leave to simmer for 10 minutes.
  4. Meanwhile, in a colander gently the squeeze the spinach to get rid of some of the water.
  5. Add the coconut milk to the pan and bring to the boil. Add in the spinach and prawns and heat until cooked through (about 4 minutes).
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