"A bright and zingy dish for lunch or dinner. The butter beans and chickpeas make it filling enough without rice but serve with flat bread on the side if desired."
Prawn Coconut and Tomato Curry
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound raw prawns
- 1 diced sweet potato
- 1 finely chopped onion
- 2 cloves crushed garlic
- 1 inch piece finely chopped ginger
- 3 handfuls spinach
- 1 can butter beans
- 1 can chickpeas
- 1 can coconut milk
- 1 can plum tomatoes
- 1 can chopped tomatoes
- 3 whole chillies
- 2 bay leaves
- 2 tablepoons Thai curry paste
- Coriander to garnish
- Natural yoghurt
- Salt & pepper
Method
Step 1
Heat a large pan with oil. Add the onion and cook until softened. Add the garlic, ginger, potato and stir.
Step 2
Add the tomatoes, coconut milk, Thai paste, chickpeas, butter bean, bay leaves, chillies. Season with salt & pepper. Simmer for 25 mins stirring regularly, letting the flavours infuse.
Step 3
Stir in the prawns, and simmer for 5 minutes.
Step 4
Stir in the spinach.
Step 5
Serve with coriander on top and natural yoghurt on the side.