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prawn curry in a black bowl
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Easy Prawn Curry

Discover how to make an easy prawn curry with coconut milk, packed with protein, healthy fats, and fresh vegetables. A quick 20-minute recipe.
Course Main Course
Cuisine homemade, indian cuisin
Keyword curry, healthy soup, low carb, low carb soup, prawns
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 portions
Calories 418kcal
Author missblasco

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.

Notes

This curry is best enjoyed warm, served on its own for a light meal, or paired with:
  • Cauliflower rice for a low-carb option.
  • Whole-grain rice if you prefer extra fiber.
  • A side of sautéed greens for added nutrients.

Nutrition

Calories: 418kcal | Carbohydrates: 30g | Protein: 11g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1113mg | Potassium: 1289mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7256IU | Vitamin C: 115mg | Calcium: 135mg | Iron: 7mg