zoom Goan prawn & coconut curry

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Goan prawn & coconut curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Goan prawn & coconut curry

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 2 - 3

    Ingredients

    400g essential Waitrose Potatoes, cut into 2cm cubes
    1 tbsp oil
    1 onion, diced
    ½ x 175g pack Waitrose 1 Baby Corn, halved lengthways
    1 Thai red chilli, finely sliced
    1 tsp ground cumin
    1 tsp ground coriander
    ½ tsp turmeric
    400ml can coconut milk
    200g cherry tomatoes
    180g pack raw Waitrose Extra Large King Prawns
    115g pack baby spinach
    ½ x 28g pack coriander, chopped
    250g pouch Tilda Pilau Steamed Basmati Rice
     

    Method

    1 Parboil the potatoes in boiling water for 5-6 minutes, then drain. Meanwhile, heat the oil and fry the onion for 3-4 minutes, then add the potatoes, baby corn, chilli and spices and fry for 1-2 minutes.

    2 Add the coconut milk and tomatoes and simmer for 3-4 minutes. Stir in the prawns and then the spinach and cook for 1-2 minutes or until the prawns are pink and the spinach has wilted. Season and sprinkle in the coriander.

    3 Heat the rice according to pack instructions and serve with the curry.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary