Golden Coconut Prawn Curry with Jasmine Rice

• 500 graw king prawns, peeled, deveined
• 200 gcherry tomatoes, halved
• 2courgettes, cut into half-moons
• 2 tbspgarlic-infused olive oil
• 1 tspground turmeric
• 1 tspground cumin
• ½ tspchilli flakes
• 1 tbspfresh ginger, finely grated
• 3spring onions, green tops only, sliced
• 1400ml tin coconut milk
• 1 tspground coriander
• 15 gfresh coriander, chopped
• 1lime, juiced
• Fine salt and black pepper
• 150 mlwater
• 300 gjasmine rice, rinsed

Method

1. 1Get the jasmine rice on first; cook per packet instructions and keep it covered off the heat until you're ready.
2. 2Heat the garlic-infused oil in a large deep frying pan or wok over medium heat. Add the ginger, turmeric, ground coriander, cumin and chilli flakes. Stir for 1 minute until the spices smell warm and toasty.
3. 3Pour in the coconut milk and water. Bring to a gentle simmer and cook for 5 minutes, stirring once or twice.
4. 4Add the courgettes and cherry tomatoes. Simmer for 5 minutes until the courgettes are tender and the tomatoes have started to slump.
5. 5Slide in the prawns and cook for 3–4 minutes, turning once, until they curl tight and turn pink right through. Season with the lime juice and salt to taste.
6. 6Spoon the curry over bowls of jasmine rice, scatter with spring onion tops and fresh coriander.

Per serving

kcal

694

protein

38.8g

fibre

4.3g

carbs

72.3g

fat

29.4g