Add the coconut oil and sliced onion to a pan on medium heat
Once the onions have started to soften, add the garlic, ginger and green chilli (reserve some chilli for garnish if you wish) to the pan and stir. Heat through for 2 minutes
Add the curry paste and coconut milk (ensure you have shaken the coconut well to mix the coconut cream that forms at the top of tin thoroughly into the milk) then stir well to combine
Add the sliced pepper and mange tout, stir, then add the prawns. Raw prawns will take longer to cook (they will change in colour from grey to pink), but if using cooked prawns these just need to be heated through in the pan
Once the curry sauce has reduced slightly and thickened, add most of the parsley and juice of 1 small lime, then stir through. Garnish each serving with a little left over chilli and parsley and an extra squeeze of lime juice if you like
Serve with a small serving of rice, noodles or a wholemeal wrap (whichever carb you tolerate best)
This recipe is very quick and easy with prawns, but also works well with chicken, or Quorn (however these take a bit longer to cook, unless using leftovers from a previous meal).
If you really like your curries to pack a spicy punch, then you can leave the chilli seeds in the dish and use a hotter curry paste.
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