Discover how to make an easy prawn curry with coconut milk, packed with protein, healthy fats, and fresh vegetables. A quick 20-minute recipe.
Ingredients
- 12 prawns or shrimp (large or jumbo) peeled (fresh or frozen)
- 1 leek 50 g
- 1 spring onion 50 g
- 1 carrot 50 g
- 1/2 lb mushrooms 150-200 g
- 1/2 lb broccoli florets 150-200 g
- 1 tbsp tomato paste
- 2 cups vegetable or fish broth about 400 ml
- 1 cup coconut milk about 237 ml
- 1 tbsp curry powder Indian-style mix
- 1 pinch sea salt
- 1 tbsp olive oil or coconut oil
Instructions
Heat the oil in a large pan and sauté the sliced leek, spring onion, carrot, and garlic until soft. Add a pinch of salt.
Stir in the tomato paste and mushrooms.
Add the curry powder and cook briefly, making sure it doesn’t burn.
Pour in the broth and bring to a simmer.
Add the broccoli florets and coconut milk, cooking gently for 10 minutes.
Taste and adjust salt if needed.
Add the prawns and cook for 2 minutes, then turn off the heat and cover.
Let the curry rest for a few minutes before serving.
Nutrition
Calories418 kcal
Carbohydrates30 g
Protein11 g
Fat33 g
Saturated fat23 g
Sodium1113 mg
Potassium1289 mg
Fiber7 g
Sugar11 g
Vitamin A7256 IU
Vitamin C115 %
Calcium135 %
Iron7 mg
