Sri Lankan Prawn Curry with Coconut and Rice
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Ingredients
- 500 g raw king prawns, peeled
- 300 ml coconut milk
- 1.5 tbsp sri lankan roasted curry powder
- 1 onion, finely sliced
- 10 curry leaves
- 1 pandan leaves, tied in a knot
- 3 garlic cloves
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 593 kcal
- Protein
- 29.3 g
- Carbohydrate
- 65 g
- of which sugars
- 3.8 g
- Fat
- 23.5 g
- of which saturates
- 19.1 g
- Fibre
- 3.2 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 3
Add the garlic, curry leaves and pandan leaf, and fry for 2 minutes.
- 4
Stir in the sri lankan roasted curry powder, then add the coconut milk and simmer for 6 minutes.
- 5
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 6
Remove the pandan leaf and serve the prawn curry hot with the rice.
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