Coconut milk makes a lovely rich dairy-free curry sauce when mixed with curry paste. This dairy-free prawn curry is quick and easy to make as the prawns are already cooked and only need to be heated through in the sauce. The curry sauce also makes a good base for chicken curry too, just replace the prawns with 3 chopped chicken breast fillets and simmer in the sauce for 10 mins until cooked through. Yellow spiced rice makes a colourful accompaniment, just cook the rice with 1tsp turmeric and 1tsp cumin seeds. It’s not advisable to freeze this prawn curry, especially if the prawns have been frozen already.
- 2 onions
- 4tbsp vegetable oil
- 1 garlic clove, crushed
- 1cm piece fresh ginger, grated
- 250g potatoes, cut into chunks
- 2tbsp balti curry paste
- 400ml can coconut milk
- 250g large cooked peeled prawns, defrosted if frozen
- 3tbsp chopped fresh coriander
- Rice, to serve
- Lime wedges, to garnish
Chop one of the onions and fry in half the oil for 3-4 mins to soften. Add the garlic, ginger and potatoes and fry for 3-4 mins. Stir in the curry paste, fry for 30 secs then add the coconut milk. Bring to the boil, stirring, cover and simmer for 15-20 mins until the potatoes are tender.
While the potatoes are cooking, thinly slice the remaining onion and fry in the remaining oil for 5 mins until crisp and golden.
Add the prawns to curry and simmer for 2-3 mins until hot. Stir in the coriander and serve with rice. Spoon the fried onion on top and garnish with a wedge of lime.
Use any curry paste you like – korma for a milder flavour or madras if you like it hotter.