Spicy Prawn Curry

    5m prep time
    20m total time
    Easy level
    12 ingredients

This curry features succulent prawns simmered in a rich, aromatic sauce of coconut milk and vibrant spices. It's a comforting and quick weeknight meal.

Method

Based on 2 servings, adjust as needed.

Step 1

Defrost the prawns if using frozen. Put the cashews and fennel seeds into a bowl and pour over the milk. Set aside to soak for 30 mins.

Step 2

Heat the oil in a pan over medium-high heat, add the onion and cook for 8-10 mins until deep golden brown. Stir in the soaked cashew mixture with the spices and ½ tsp salt. Cook for 2 mins, until the milk has mostly evaporated, then remove from the heat and leave to cool for 5 mins. Tip into a mortar and grind to a paste with a pestle. Alternatively, you can do this in a food processor.

Step 3

Tip the blitzed mixture back into the pan along with the coconut milk and 50ml water. Mix in the prawns and cook for 4-5 mins, until pink and cooked through. Sprinkle the chillies on top and serve with plain white rice.
  • Ingredients
  • Based on 2 servings
  • 0.5tsp Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
  • 0.5tsp Ground Turmeric 1 x Sainsbury's Ground Turmeric 120g
  • 0.5tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
  • 2tbsp Sunflower Oil 1 x JS Sunflower Oil 1L
  • 200ml Coconut Milk 1 x KTC Coconut Milk 400ml
  • 180g Raw Prawns 1 x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g
  • 1tsp Fennel Seeds 1 x Sainsbury's Fennel Seed 34g
  • 1 Onion, roughly chopped 1 x Sainsbury's Onions Loose
  • 20g Cashews 1 x Sainsbury's Cashew Kernels 200g
  • 40ml Whole Milk, warmed in the microwave for 20 seconds 1 x Sainsbury's British Whole Milk 568ml (1 pint)
  • 1 Red Chilli, finely sliced 1 x Sainsbury's Red Chillies 65g
  • 220g Cooked White Rice, to serve 1 x Ben's Original Classic Long Grain Microwave Rice 220g
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