This curry is ready in just 20min and you’ll have many of the ingredients in your store cupboard already. Any nut butter can replace the peanut butter in this recipe - we particularly like it with cashew butter.
A speedy prawn curry that's packed full of tasty and nutritious ingredients, the perfect answer to a midweek meal!
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
255
Ingredients
1
onion, peeled and quartered
2
garlic cloves, peeled
3
cm piece fresh root ginger, peeled
1
small red chilli, deseeded
Small handful fresh coriander, plus extra leaves to garnish
2tsp.
vegetable oil
2tsp.
ground coriander
2tsp.
ground cumin
1/2tsp.
ground cardamom, from about 6 fat green pods
3Tbsp.
smooth peanut butter
3Tbsp.
tomato purée
400g
tin chopped tomatoes
400g
tin full-fat coconut milk
200ml
hot fish or vegetable stock
400g
raw peeled jumbo prawns
Directions
Step 1Put onion, garlic, ginger, chilli and fresh coriander (including stalks) in the small bowl of a food processor and pulse to a chunky paste. Heat oil in a medium pan over medium heat, add the paste and cook, stirring, for 5min.
Step 2Add the spices, peanut butter and tomato purée to the pan and cook for 2min, until fragrant. Add the tomatoes, coconut milk, stock and some seasoning. Increase heat to high and bubble for 7min until slightly reduced.
Step 3Add prawns and simmer for 2min until the prawns have turned pink and opaque. Sprinkle with extra coriander and serve with rice, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
