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Lucy Loves… Quick Coconut Prawn Curry

Categories: East Sheen,East Sheen News,News,Recipes

Quick Coconut Prawn Curry recipe from Lucy Loves Food Blog

Quick Coconut Prawn Curry Recipe

Three weeks in and I’m losing the will to cook. Forking up endless meals for 3 hungry men is wearing. In our previous incarnation, pre lockdown, Clyde would eat with fussy George and Ben would be at uni, whilst I would eat whatever was left. But not now, in this new norm, I’m like a unpaid chef, on call 24 hours a day to create culinary treats for the men in my life. The good side of this, however, is the need to create new and tasty recipes. And now I’ve made this Quick Coconut Prawn Curry, I will not stop.

I absolutely love prawns, and in a helpful turn of events, so do the whole family. I still see them as a treat as they’re pricey, but if you’re looking for an enticing weekend dinner, or God forbid we’re ever allowed to entertain guests again, this only works out at around £2.50 per head max, so it’s not the end of the world. This fragrant curry is based on my most popular Slow Cooker Chicken Korma recipe with similar spices, but it’s so much quicker. On the table is less than 25 minutes and that’s mainly cooking the rice. Don’t be put off by the list of spices, they’re standard issue and I keep these in my cupboard for all curry based occasions. Other than that this is a heat and serve dish, and there’s nothing you won’t be able to get hold of during lockdown.

Curries are getting us through at the moment; they’re crowd pleasers, or in my case, Kellett pleasers, and that’s all that matters. Anything that means I can close the kitchen early is a total win.

This recipe will feature on Lucy Loves later this week.

Quick Coconut Prawn Curry recipe from Lucy Loves Food Blog

Quick Coconut Prawn Curry Recipe

Serves 4, generously

You won’t need any exciting equipment for this

1 tablespoon coconut oil

1 onion, sliced

1 teaspoon lazy garlic or 2 cloves, crushed

1 teaspoon crushed ginger, lazy or fresh

1/2 teaspoon chilli flakes

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon cumin

1 tablespoon curry powder

1 teaspoon caster sugar

1 x 400g tin chopped tomatoes

1 x 400ml tin coconut milk

800g raw king prawns, mine were frozen and defrosted

Salt and pepper to taste

1/2 bag fresh spinach, optional

Rice, to serve, fresh coriander to garnish

Put your rice on to cook, as the curry won’t take long to make.

In a large deep pan, heat the coconut oil over a medium flame. Add the chopped onion and cook for around 5 minutes until just softened and starting to take on a little colour.

Stir in the garlic and ginger and cook for around a minute. Stir in the spices and sugar and cook for a further minute. Tip in the tinned tomatoes and bring up to the simmer. Add the coconut milk and simmer again.

Tip in the drained prawns and simmer the curry until the prawns are just cooked, around 3 minutes. Stir in the spinach if using and stir to wilt.

Serve, piping hot on a bed of rice garnished with some fresh coriander.

Lucy Loves Food Blog
Author: Lucy Kellett