Quick Prawn, Coconut and Tomato Curry

Quick Prawn, Coconut and Tomato Curry

An amazingly quick solution to a rich, filling and versatile family curry. Not sharing with the kids? Then ditch the lighter paste for something with a bigger kick.

Serves 4

Prep 10 mins. Cook 20 mins


Prep Time
  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 garlic,  green chilli, deseeded and sliced
  • 3 tbsp curry paste
  • 1 tbsp tomato puree
  • 200ml vegetable stock
  • 200ml coconut cream
  • 350g raw prawns
  • coriander sprigs and rice, to serve


  1. Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
  2. Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.
Recipe from BBCGoodFood
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