Prawn and coconut curry

Prawn and coconut curry

This is inspired by a recipe from Kerala, South India

  • Feeds 4Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1268kj 309kcal
  • Fat
    Med 26%
  • Saturates
    High 55%
  • Sugar
    Low 14%
  • Salt
    Low 24%

% of adult’s reference intake | Carbohydrates per serving : 19g


  • 2 tbsp Co-op sunflower oil
  • 2 onions, thinly sliced
  • 2 large garlic cloves, crushed
  • 5cm ginger, grated
  • 2 tsp turmeric
  • ½ tsp chilli flakes
  • 2 tsp ground coriander
  • 400g can Co-op chopped tomatoes
  • 400ml can Co-op light coconut milk
  • 170g pack Co-op trimmed fine green beans, halved
  • 2 x 160g packs cooked Co-op king prawns
  • 40g Co-op desiccated coconut
  • ½ x 25g pack coriander, leaves and stalks finely chopped, reserving extra to garnish
  • Co-op mini poppadums, to serve (optional)


  1. Heat the oil in a large nonstick pan or casserole dish
  2. Fry the onion over a medium heat for 10-15 mins, until golden and sticky
  3. Add the garlic and ginger, cook for 3 mins, then stir in the spices, and fry for 1 minute
  4. Pour in the tomatoes, coconut milk and quarter of a can of water, then bring to a simmer
  5. Cook, uncovered, for 10 mins. Season to taste
  6. Add the beans and cook for 3 mins, then stir in the prawns and cook on a low heat for another 3 mins
  7. Stir through the coconut and chopped coriander, garnish with the extra coriander, then serve the curry with poppadums, if using

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