Thai prawn and coconut curry

Who doesn’t love a thai curry? With its creamy coconut milk and fragrant spices a little goes a long way. One of fitnaturally’s unkept secrets is to make simple food taste amazing, that way you can eat less but get more bang for your buck!
Serves: 2 • Prep: 10 mins • Cook: 25 mins • Easy 
  • 200g raw king prawns (OK to use frozen raw prawns), try to get prawns sourced from UK waters
  • 150g small new potatoes (quarter or halve if larger)
  • 1 red pepper in thin strips
  • 1 x 400g tin of full fat coconut milk
  • 1-2 tbsp Bart or Blue Elephant massaman curry paste (can be found in the spice aisle of most supermarkets), or use thai red curry paste
  • 1 cinnamon stick
  • 2 squashed cardamom pods
  • 1 tsp brown sugar (shock horror!)
  • 2 limes (one juiced and one cut into quarters for serving)
  • 1 tbsp fish sauce
  • red chilli, sliced to serve
  • shredded coriander or basil, to serve
  • 1 tbsp toasted and chopped peanuts (optional)
  • feel free to pimp up the nutrients by adding some spinach and mangetout!
Gently cook the massaman curry paste with the thick part of the coconut milk for a few minutes to release all the flavours.

Add the remainder of the coconut milk and simmer for a minute or so.

Add the potatoes, peppers, cinnamon and cardamon and simmer gently for 15 – 20 minutes until the potatoes are tender.

Add the prawns, fish sauce, sugar and juice of the lime and cook for 3 – 4 minutes until the prawns are just cooked and a nice pink colour.

Serve with the sprinkled peanuts (optional), chilli and basil/coriander.
Nutrition info
Prawns are an excellent source of selenium which plays a part in thyroid function. The oil and coconut milk provide good fats and vitamin E which helps protect us from cell damage via free radicals.

Learn how to weave food like this into a joyful healthy diet with our eatnaturally meal plans.

Thai food is about the juggling of disparate elements to create a harmonious finish.
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