Curried Prawns in Coconut Milk
A gentle curry-like dish in which the prawns are cooked in a spicy coconut gravy.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 450 g (16 oz) raw peeled prawns (shrimp)
  • 400 ml (14 oz) coconut milk
  • 250 g (8 oz) cherry tomatoes
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 chopped red chilli
  • 1 tsp sugar
  • ½ tsp salt
  • Fresh coriander
  • Red chilli cut into thin slices
  1. Put half the coconut milk in a pan and bring to the boil. Stir in the curry paste and simmer gently for 10 minutes.
  2. Add the remaining coconut milk, the fish sauce, salt and sugar. Bring back to the boil and simmer for a further 5 minutes.
  3. Add the prawns, tomatoes and chilli. Cook gently for about 5 minutes or until the prawns turn pink.
  4. Garnish with chopped coriander and thin slices of red chilli.
Titli's Tips
Only cook the prawns until they have just turned pink. If you cook for longer than that they have a habit of shrinking!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 337 16%
Calories from Fat 229
Total Fat 25.5g 39%
Saturated Fat 21.6g 108%
Unsaturated Fat 1.7g
Amount Per Serving       % Daily Value
Total Carbohydrate 11.8g 3%
Dietary Fibre 3.3g 13%
Sugars 7.2g
Protein 18.8g 37%
Cholesterol 141.8mgs 47%
Percent Daily Values based on a 2,000 calorie diet.