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Best Ever Prawn Curry

If you’re in the mood for something warm, comforting, and full of flavour, this Best Ever Prawn Curry is just what you need. With tender prawns swimming in a lightly spiced, creamy sauce, it’s a delicious way to enjoy a curry that’s both satisfying and slimming. Perfect for a quick weeknight dinner or a weekend treat, this dish comes together in no time and is sure to be a hit with the whole family.
Nutritional Information:
Slimming World: 4.5 Syns Per Serving
Calories: 215 Per Serving
Weight Watchers: Coming Soon
Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 400g Raw Prawns [Peeled and deveined]
  • 1 Onion [Diced]
  • 2 Garlic Cloves [Crushed]
  • 1 Thumb-sized piece of ginger [Grated]
  • 1 Red Chilli [Finely Chopped]
  • 1 tbsp Mild Curry Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Turmeric powder
  • 400ml Light Coconut Milk
  • 200g Chopped Tomatoes [Tinned]
  • 1 tbsp Tomato Puree
  • ½ Lime (Juice from)
  • Low calorie cooking spray
  • Salt and Pepper [To taste]

Instructions

  • Prepare the prawns: If your prawns are frozen, ensure they are fully defrosted and pat them dry with a paper towel. Set aside.
  • Cook the aromatics: Heat the some low calorie cooking spray in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic, grated ginger, and red chilli (if using), and cook for another 2 minutes until fragrant. (Add a splash of water if the mixture sticks)
  • Add the spices: Add a splash of water. Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric. Cook the spices for 1-2 minutes, stirring constantly, to release their flavours.
  • Create the sauce: Pour in the chopped tomatoes and tomato purée, stirring to combine with the spices and aromatics. Let the mixture simmer for 5 minutes, allowing the flavours to meld.
  • Add the coconut milk: Slowly pour in the light coconut milk, stirring until the sauce is smooth and well combined. Bring the curry to a gentle simmer and cook for another 5 minutes to thicken slightly.
  • Cook the prawns: Add the prawns to the sauce, stirring to coat them evenly. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook them, as they can become tough.
  • Finish the curry: Squeeze the lime juice into the curry and season with salt and black pepper to taste. Give the curry a final stir.