Prawn Coconut Curry

Prawn Coconut Curry is a flavorful and aromatic dish that combines succulent prawns with rich coconut milk and a blend of spices, creating a comforting meal. Perfectly served with steamed rice, this dish is both satisfying and nutritious, making it an ideal high-protein lunch option.

Ingredients

• Prawns (shelled and deveined) - 300 grams
• Coconut milk - 200 ml
• Onion (finely chopped) - 1 medium (150 grams)
• Tomato (chopped) - 1 medium (100 grams)
• Garlic (minced) - 3 cloves
• Ginger (grated) - 1 inch piece
• Green chili (slit) - 1
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil (coconut or vegetable) - 2 tablespoons
• Fresh coriander leaves (for garnish) - a handful

Steps

1. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they are translucent.
2. Add the minced garlic, grated ginger, and slit green chili to the pan. Sauté for another 2-3 minutes until fragrant.
3. Stir in the chopped tomatoes and cook until they soften and break down, about 5 minutes.
4. Add the turmeric, coriander, and cumin powders, stirring well to combine. Cook for an additional 2 minutes to toast the spices.
5. Pour in the coconut milk and bring to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally.
6. Add the prawns to the coconut sauce and season with salt. Cook for 5-7 minutes or until the prawns turn pink and are cooked through.
7. Sprinkle the garam masala into the curry, mixing well. Let it simmer for another minute.
8. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids from prawns, promoting heart health.

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