Sri Lankan Prawn Curry with Tamarind & Coconut

Sri Lankan Prawn Curry with Tamarind & Coconut

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 15, 2019.
Order Now
Order Now

Ingredients

Rice

  • 1/2 cup basmati rice
  • 3/4 cup boiling water
  • 1 courgette, grated

Curry

  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 pack prawns, defrosted
  • 1 pack Sri Lankan spice
  • 1/2 can cherry tomatoes
  • 1/4 cup coconut cream
  • 1 pack tamarind pulp
  • 1 tsp fish sauce
  • 1/2 tsp honey

To Serve

  • 1 pack coconut thread

Steps

  1. Bring a full kettle to the boil. Cook rice. Place rice, boiling water measure and a pinch of salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep curry. Prep carrot, garlic and ginger. Pat prawns dry.
  3. Cook curry. Heat a drizzle of oil in a fry pan on medium-high heat. Cook carrot, garlic and ginger for 2-3 minutes, until tender. Add Sri Lankan spice and cook for about 30 seconds, until fragrant.
  4. Cook curry. Add canned tomatoes, coconut cream, tamarind pulp, fish sauce and honey and bring to a simmer. Simmer on low for about 5 minutes. Add prawns and submerge in curry and cook for 3-4 minutes, until just cooked through. Season to taste.
  5. Finish rice. Grate courgette and fold through rice once cooked.
  6. Serve curry and rice topped with coconut.

Nutritional Information

Energy 2673 kj
639 kcal
Protein 42.9g
Carbohydrate 58.2g
Fat 24.4g