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21p/100mlThe base of this fragrant curry can be made in advance, chilled or frozen, then reheated when you’re ready to add the prawns. It’s a great standby when you don’t have time to cook.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat 1 tbsp oil in a large nonstick saucepan over a medium-high heat. Add the shallots and a pinch of salt; fry for 5 minutes, stirring occasionally, until soft. Scoop out ½ of the shallots and set aside. Fry the remaining shallots for another 6-8 minutes, stirring regularly, until deep golden and crispy. Scoop out of the pan and set aside.
Return the pan to a medium heat with the remaining ½ tbsp oil, the tomatoes and softened shallots (the crispy shallots will be used to garnish); fry for another 1-2 minutes. Add the spice paste and cook, stirring, for another 2-3 minutes. Add all but 2 tbsp of the coconut milk and stir together. Simmer gently for 5 minutes.
Add the prawns and simmer for a final 3-4 minutes or until the prawns are pink, opaque and cooked through. Take off the heat and stir in the lime juice. Swirl through the reserved coconut milk and scatter with the crispy shallots. Serve with steamed rice, scattered with coriander leaves.
Swap the prawns for cubes of white fi sh or chicken breast, adjusting the cooking times accordingly.
Typical values per serving when made using specific products in recipe
Energy | 1,695kJ/ 408kcals |
---|---|
Fat | 29.2g |
Saturated Fat | 19.5g |
Carbohydrates | 10.7g |
Sugars | 8.6g |
Fibre | 5.3g |
Protein | 23g |
Salt | 1.4g |
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£2.30Price per unit
£8.52/kg0 added
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£1.85Price per unit
£1.06/100g0 added
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£2.75/litre0 added
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£25.46/kg0 added
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32p/10g