Prawn, Coconut and Tomato Curry Casserole
Ingredients
- 500 g raw king prawns, peeled
- 400 ml coconut milk
- 400 g tinned chopped tomatoes
- 1 onion, finely diced
- 3 garlic cloves
- 20 g fresh root ginger, grated
- 2 tsp garam masala
- 1 tsp ground turmeric
- 2 tbsp coconut oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 402 kcal
- Protein
- 25.4 g
- Carbohydrate
- 11.4 g
- of which sugars
- 7.5 g
- Fat
- 28 g
- of which saturates
- 23.5 g
- Fibre
- 3.2 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan. Fry the onion for 5 minutes until golden, then add the garlic, ginger, garam masala and turmeric and stir for 1 minute.
- 2
Add the tomatoes and coconut milk, stir well and simmer uncovered for 15 minutes until the sauce thickens slightly.
- 3
Add the prawns and cook for 4–5 minutes until they are pink and cooked through.
- 4
Season, scatter with fresh coriander and serve with basmati rice.
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