If you’re in the mood for something warm, comforting, and full of flavour, this Best Ever Prawn Curry is just what you need. With tender prawns swimming in a lightly spiced, creamy sauce, it’s a delicious way to enjoy a curry that’s both satisfying and slimming. Perfect for a quick weeknight dinner or a weekend treat, this dish comes together in no time and is sure to be a hit with the whole family.
This prawn curry is packed with nutritious ingredients and is surprisingly light, making it a guilt-free indulgence. The combination of aromatic spices, juicy prawns, and a creamy coconut milk base creates a dish that feels rich and indulgent, without the heaviness of traditional curries. It’s a perfect addition to your recipe rotation when you’re craving something comforting yet healthy.
Why you’ll love this recipe….
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Quick and Easy: This curry comes together in just 30 minutes, making it perfect for busy weeknights when you need a delicious meal in a hurry.
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Light and Healthy: With light coconut milk and a focus on fresh ingredients, this curry is full of flavour without being heavy, making it a guilt-free indulgence.
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Packed with Flavour: The blend of aromatic spices, ginger, garlic, and lime juice creates a vibrant, flavourful sauce that perfectly complements the juicy prawns.
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Customisable Heat: Whether you like it mild or with a kick, you can easily adjust the spice level by adding or omitting the fresh chilli, so it’s just right for your taste.
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Impressive Yet Simple: Despite its rich and complex flavours, this curry is easy to prepare and makes an impressive dish for both family meals and entertaining guests.
Batch Cook – Storage Information
This Best Ever Prawn Curry is ideal for batch cooking, allowing you to enjoy a quick and flavourful meal throughout the week.
Storing in the refrigerator
Once the curry has cooled to room temperature, transfer it to an airtight container and store it in the fridge. It will stay fresh for up to 3 days. This makes it easy to prepare in advance and enjoy as a healthy lunch or dinner when you’re short on time.
Storing in the Freezer:
If you want to store the curry for longer, it freezes well too! Once the curry has cooled completely, portion it into freezer-safe containers or resealable freezer bags. Be sure to leave some space in the containers for expansion. Label with the date and freeze for up to 3 months. This way, you can always have a delicious and healthy meal ready whenever you need it.
Note: Prawns can become a bit tougher after freezing, so it’s best to defrost the curry slowly in the fridge before reheating to maintain the best texture.
Reheating:
When you’re ready to enjoy your Healthy Prawn Curry, here’s how to reheat it:
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From the Fridge: Simply reheat the curry on the stove over medium heat until it’s heated through, stirring occasionally. This should take about 5-7 minutes. Alternatively, you can reheat individual portions in the microwave. Place the curry in a microwave-safe bowl, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
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From the Freezer: If frozen, defrost the curry in the fridge overnight before reheating. Once thawed, follow the same reheating instructions as above. If you need to reheat from frozen, place the curry in a pan and heat gently over low heat until fully defrosted and heated through, stirring frequently.
Make sure the prawns are hot all the way through, but be careful not to overcook them to avoid a tough texture. Enjoy your meal!
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Best Ever Prawn Curry
Nutritional Information:
Slimming World: 4.5 Syns Per Serving
Calories: 215 Per Serving
Weight Watchers: Coming Soon
Ingredients
- 400g Raw Prawns [Peeled and deveined]
- 1 Onion [Diced]
- 2 Garlic Cloves [Crushed]
- 1 Thumb-sized piece of ginger [Grated]
- 1 Red Chilli [Finely Chopped]
- 1 tbsp Mild Curry Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Turmeric powder
- 400ml Light Coconut Milk
- 200g Chopped Tomatoes [Tinned]
- 1 tbsp Tomato Puree
- ½ Lime (Juice from)
- Low calorie cooking spray
- Salt and Pepper [To taste]
Instructions
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Prepare the prawns: If your prawns are frozen, ensure they are fully defrosted and pat them dry with a paper towel. Set aside.
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Cook the aromatics: Heat the some low calorie cooking spray in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic, grated ginger, and red chilli (if using), and cook for another 2 minutes until fragrant. (Add a splash of water if the mixture sticks)
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Add the spices: Add a splash of water. Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric. Cook the spices for 1-2 minutes, stirring constantly, to release their flavours.
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Create the sauce: Pour in the chopped tomatoes and tomato purée, stirring to combine with the spices and aromatics. Let the mixture simmer for 5 minutes, allowing the flavours to meld.
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Add the coconut milk: Slowly pour in the light coconut milk, stirring until the sauce is smooth and well combined. Bring the curry to a gentle simmer and cook for another 5 minutes to thicken slightly.
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Cook the prawns: Add the prawns to the sauce, stirring to coat them evenly. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook them, as they can become tough.
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Finish the curry: Squeeze the lime juice into the curry and season with salt and black pepper to taste. Give the curry a final stir.
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