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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
