* This is a sponsored post for Seafresh *
This creamy Prawn Coconut Curry is perfect for people that don’t like spicy food and it’s ready in under 15 minutes too. Plenty of flavour from the herbs and spices, but the coconut milk in this tomato based curry keeps it nice and mild. Fresh and chunky King Prawns from SeaFresh, tomatoes fresh from the garden and some spinach for some added greens.
Indian food has a reputation for being unhealthy, but it really doesn’t have to be (just most UK takeaways seem to be) and this Goan inspired curry is bursting with goodness. Not only does it have plenty of protein from the prawns, and lots of vitamins from the greens, but it is only 280 calories too.
When it comes to cooking with fish, it is important to use the best quality fish as you can really taste the difference. That is why we have been using Seafresh products in our cooking the past few weeks and we are seriously impressed.
Not heard of Seafresh before? The concept is simple – they deliver quality frozen food directly to the home, and not just fish either. The choice is wide and varied, and always of the very highest quality!
We tried out cod, salmon, prawns, tuna steaks and loved them all. The tuna steaks were the meatiest we have ever tasted and perfect for date night. But you can get chicken, duck, beef and lamb too.
Is Frozen Fish better than Fresh?
We are all about fresh food, but did you know that fish and seafood frozen at sea is caught at its peak of quality and air blast frozen within 4 hours. It’s a common misconception that fresh fish and seafood is better than frozen when in some cases fresh fish can be around for days before it even reaches your supplier.
Which is why we stick to frozen now to ensure it is super fresh. Plus, it’s handy having it in the freezer and you can cook from frozen most of the time too.
We picked out everything ourselves, which meant we got to see how easy the website is to use. You can browse through the navigation menu where you will find products, descriptions, ingredients and cooking instructions along with many photographs.
I think it’s great that the cooking instructions are there too, as too many people are put off cooking fish as they think it’s difficult.
Seafresh offers you a wide range of products where you can order online, by telephone or with your local representative. If you would like to order by phone or get in contact with your local rep call us on 0845 6015460 or you can order online at the Seafresh website and delicious seafood will be delivered straight to your door.
They can offer a next day morning delivery and give you a one hour delivery slot which we found very handy. But don’t worry if you can’t be in for the delivery, as they are happy to leave it with a neighbour or in a safe place too.
It’s not just us that were impressed, you only have to look at all the positive reviews on Trust Pilot to see how popular the service is.
Prawn Curry Recipe
This recipe uses a really simple homemade curry paste, so you don’t need to spend money on buying a ready made paste that has loads of preservatives in it. It literally takes minutes to make, and you can even make extra and keep in the fridge or freezer until you need to use it again.
The smell of garlic and ginger being smashed together in a pestle and mortar is one of my favourite smells. We have saved ourselves a little bit of time by using a garam masala spice blend, but that’s really the only short cut.
Prawn Coconut Curry
We are all about the coconut recipes at the moment, especially when it comes to curry. It makes them nice and creamy, adds a lot of flavour and cools it down too which is perfect for people that don’t like a spicy curry.
If you are not a fan of coconut, then you could always swap it out for some creme fraiche instead.
We are always a fan of finding ways to add more greens to our meals and spinach in curries is one of the easiest ways. You just throw a handful in towards the end of the recipe and not only does it add some extra vitamins, but colour too.
If you don’t like or have any spinach, then try some kale or Swiss chard instead. You could even leave it out and add some different vegetables if you prefer.
Can You Freeze This Prawn Coconut Curry?
This curry would freeze well, providing you had used fresh prawns, however it only takes 15 minutes too cook, so it is best to leave this one for a time when you can cook from fresh. One of the best things about this curry is how light and fresh it is, so try to eat it as soon as you make it.
Prawn Curry Without Coconut
If you are not a fan of coconut, then you can make this without it by substituting it for creme fraiche. Other substitutions you can make are adding kale instead of spinach and using chunks of cod instead of prawns.
HOW TO MAKE Prawn, Tomato and Coconut Curry – STEP BY STEP:
One: Put the garlic, ginger, salt and chilli flakes in to a pestle and mortar and grind to a paste. Add the garam masala and mix well.
Two: Add some oil to a large pan and add the onion. Gently cook for 3 minutes.
Three: Add the spice paste, tomato puree, coconut milk and rest of the garam masala to the onion. Stir well and simmer for 5 minutes.
Four: Add the cherry tomatoes, prawns and spinach and stir well. Cook for a further 5 minutes and serve with rice.
More Curry Recipes To Try
Some Extra Tips For This Dish:
- If you don’t like coconut then you could use creme fraiche instead.
- Don’t have any spinach? Other greens like kale or Swiss chard would work, but you would need to cook them a little longer.
- If you aren’t a fan of prawns, then try something like chunks of cod instead, or even some chicken. Cooking times would vary.
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DON’T FORGET TO RATE THE RECIPE ↓
Prawn, Tomato and Coconut Curry
- 1 Thumb sized piece of ginger, chopped
- 2 Garlic cloves, chopped
- 1 tbsp Olive oil
- 1 Pinch of coarse sea salt
- 1 tsp Red chilli flakes
- 1 tbsp Garam masala
- 0.5 Large onion, finely chopped
- 200 ml Light coconut milk
- 2 tbsp Tomato Puree
- 2 Tomatoes, chopped
- 200 g Frozen king prawns
- 80 g Spinach
- Put the garlic, ginger, salt and chilli flakes in to a pestle and mortar and grind to a paste. Add the garam masala and mix well.
- Add some oil to a large pan and add the onion. Gently cook for 3 minutes.
- Add the spice paste, tomato puree, coconut milk and rest of the garam masala to the onion. Stir well and simmer for 5 minutes.
- Add the cherry tomatoes, prawns and spinach and stir well. Cook for a further 5 minutes and serve with rice.
- If you don't like coconut then you could use creme fraiche instead.
- Don't have any spinach? Other greens like kale or Swiss chard would work, but you would need to cook them a little longer.
- If you aren't a fan of prawns, then try something like chunks of cod instead.