Dinner

Sri Lankan Prawn & Coconut Curry

A vivid Sri Lankan-style curry with king prawns in a thick, tangy coconut sauce spiked with curry leaves, mustard seed and tamarind. Bold, aromatic and coastal.

Standardhigh_proteinGluten Free
245
kcal
21g
Protein
11g
Carbs
9g
Fat
£2.95
Per Serving
⏱ Prep: 10 min 🍳 Cook: 20 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
King Prawns (raw) 300g 261 kcal
Onions 1.5 medium 54 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tsp grated 8 kcal
Passata 1 carton 60 kcal
Coconut Milk (tinned) 1/2 tin 394 kcal
Tikka Masala Paste 2.5 tbsp 115 kcal
Ground Turmeric 1 tsp 12.5 kcal
Ground Cumin 1 tsp 11.3 kcal
Brown Sugar 1 tsp 30.4 kcal
Wholegrain Mustard 1/2 tsp 5.5 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. Heat coconut oil in a large pan over medium-high heat. Add wholegrain mustard and chilli flakes; sizzle 30 seconds until fragrant.
  2. 22. Add onion and cook 8 minutes until softened. Add ginger and garlic; cook 2 minutes.
  3. 33. Add tikka masala paste, ground turmeric and ground cumin; stir 1 minute.
  4. 44. Pour in passata and coconut milk; stir and bring to a simmer.
  5. 55. Add raw king prawns; cook 4-5 minutes, stirring occasionally, until prawns are pink and curled.
  6. 66. Stir in brown sugar and a squeeze of lime; cook 3 minutes until sauce has thickened. Finish with fresh coriander and serve with basmati rice.

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