10-minute prawn curry
Serves 2
Easy
Total time:
This 10-minute prawn curry is super easy to make and, yep, ready in just 10 minutes - perfect for a speedy midweek meal. Just give a ready-made paste a lift with a kick of fresh ginger and garlic and you have an (almost) instant curry
Skip to ingredients
- oil
- 1 clove garliccrushed
- a small chunk gingergrated
- 2 tbsp (we used Geeta’s madras paste) curry paste
- 400g tin half-fat coconut milk
- 200g large raw prawns
- a handful coriander
- to serve naans or chappati
Nutrition: per serving
- kcal203
- fat12.8g
- saturates6g
- carbs3.2g
- fibre1g
- protein18.6g
- salt1.1g
Method
step 1
Heat a little oil in a pan. Cook the garlic and ginger for a couple of minutes then stir in the curry paste and cook for a minute. Add the coconut milk and bring to a simmer. Add the prawns and cook until pink and cooked through. Scatter with the coriander and serve.
