Prawn and Tomato Coconut Curry
with Ginger, Chilli and Basmati Rice
- Crustaceans
This curry is built with layers of flavour from onion, curry powder, ginger and chilli flakes. With coconut milk for creaminess, tomatoes for flavour and spinach for greenery, our Prawn and Tomato Coconut Curry is finished with juicy king prawns.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Red Onion
150 grams
King Prawns
(Contains: Crustaceans)
125 grams
Baby Plum Tomatoes
1 sachet(s)
Curry Powder Mix
15 grams
Ginger Puree
1 pinch
Chilli Flakes
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
50 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in large saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and pop a lid on the pan. Fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, drain the prawns.
Once the onions are caramelised, remove the lid from the pan.
Stir in the curry powder, ginger puree and a pinch of the chilli flakes (add less if you'd prefer things milder) and fry until fragrant, 1-2 mins.
Add in the baby plum tomatoes and stir-fry until starting to soften, 2-3 mins. Add a splash of water if it looks a little dry.
Once softened, stir in the coconut milk, vegetable stock paste, sugar and water for the curry (see pantry for amount) bring to the boil.
Next, stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Once the prawns are cooked and the curry has thickened, season with salt and pepper.
Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
When everything's ready, share the rice and curry between bowls.
Sprinkle over the remaining chilli flakes to finish (add less if you'd prefer things milder).
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this curry delicious, with a fantastic combination of flavours; some suggested a stronger curry taste.
- Ease of prep: Customers praised the dish for being quick, simple, and easy to prepare, with clear instructions.
- Suggestions: Consider adding peanuts for crunch, using jasmine or brown rice, and thickening the sauce slightly.
- Portions: Reviewers noted generous amounts of large, juicy prawns, though some wanted more sauce and vegetables.
