Prawn Curry

365 cal
30 min Easy


  • 1 Tsp Coconut Oil
  • 1 Tbs Yellow Curry Paste
  • 1 Tbs Grated Ginger
  • 2 Onions, Chopped
  • 2 Cloves Garlic, Crushed
  • 2 Tbs Fish Sauce
  • 2 Tbs Fresh Lime Juice
  • 200ml Coconut Milk, Reduced Fat
  • 200g Asparagus, woody ends removed
  • 200g Cherry Tomatoes
  • 100g Baby Sweetcorn, halved lenghtways
  • 200g Sugar-snap Peas
  • 300g Raw Jumbo Prawns (Dublin Bay if you want a treat!)
  • Chopped Coriander


Heat coconut oil in the wok and fry curry paste for 1 min. Reduce heat and add garlic and ginger and cook for 2 mins. Add fish sauce, lime juice, coconut milk and coriander and bring to just below boiling. Add the asparagus, sugar-snap peas and baby corn, bring to boil, reduce heat and simmer for 4 to 5 mins. Add the tomatoes and prawns, and cook until prawns are cooked through.

Serve in large bowls, should make 4 generous portions. No need for rice

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