Name: Dairy-free prawn curry recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 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

By Nichola Palmer

published 2 October 2019

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.

Ingredients

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

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Method

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.