Waitrose and Partners
Tomato, prawn & coconut curry

Tomato, prawn & coconut curry

The 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.

5 out of 5 stars(6) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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.

Ingredients

  • tbsp vegetable or sunflower oil
  • 400g echalion shallots, halved lengthways and finely sliced
  • 270g pack Waitrose Cherry Vine Tomatoes, halved
  • 175g jar Keralan Style Spice Paste
  • 400ml Essential Coconut Milk
  • 2 x 165g packs Essential Raw King Prawns
  • ½ Essential Lime, juice
  • Coriander leaves and steamed rice, to serve

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Swap the prawns for cubes of white fi sh or chicken breast, adjusting the cooking times accordingly.

Nutritional

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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