Speedy coconut prawns
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Speedy coconut prawns
These tasty coconut prawns are ready in 15 minutes. Serve with a mini naan bread or rice, or try with cauliflower rice for a low-carb alternative
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
370Kcal
Fat
15gr
Saturates
6gr
Carbs
32gr
Sugars
12gr
Fibre
8gr
Protein
22gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tsp sunflower oil
- 1 medium onion, sliced
- 1 courgette
- 3 tbsp curry paste of your choice (eg korma)
- ½ tsp grated ginger
- 1 x 200g pack mange tout
- 200ml lighter coconut milk
- 1 x 165g pack peeled raw king prawns
Step by step
- Heat the oil in a deep frying pan or wok. Cook the onion for 3-4 minutes until starting to soften.
- Meanwhile, cut the courgette into quarters lengthways, and then into 1cm chunks. Add the courgette chunks, curry paste and grated ginger to the pan and fry, stirring, for 2 minutes.
- Add the mange tout to the pan plus 3 tablespoons of water and cook for another 2 minutes or until the water has evaporated, stirring frequently.
- Pour in the coconut milk, add a pinch of salt and simmer for 2 minutes. Tip in the prawns and cook for another 2 minutes or until the prawns are pink and cooked through. Serve with a mini naan bread or rice, or try with cauliflower rice for a low-carb alternative.
