Realfit Recipe: Prawn And Coconut Curry  (BBC Good Food)

Serves: 8

Prep 20 mins and Cook 12 mins  


  • 2 onions, sliced
  • thumb-size piece fresh root ginger, grated
  • 4 garlic cloves, crushed
  • 2 tbsp sunflower oil
  • ½ tsp turmeric
  • 1 tbsp ground coriander
  • 400ml can chopped tomatoes in rich juice
  • 100g creamed coconut, chopped
  • 1 tbsp mango chutney
  • 1 green chilli, halved, deseeded and sliced at an angle
  • 3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
  • handful chopped coriander
  • juice 1 lemon
  • 1 large green pepper, quartered, deseeded and sliced at an angle



Calories: 163 

Protein:  15 g 

Carbs: 8 g 

Fat:  8 g 



  1. Fry the onions, ginger and garlic in the oil for about 10 mins.
  2. Stir in the turmeric and coriander, then fry for 1 min more.
  3. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  4. Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins – you can freeze it at this stage.
  5. Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough.
  6. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.