This wonderful prawn curry recipe works well in any season. Try substituting with another protein or go with tofu, eggplant, or mushrooms for a plant-based option.

Prep
15 mins
Cook
40 mins
Serves
6
Ingredients
10
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Equipment

  • Medium skillet

Ingredients

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  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1/4 cup ginger, grated
  • 3 cloves garlic, minced
  • 1 to 2 Tbsp curry powder
  • 1.5 lbs Little Potatoes, halved
  • 2 cups low-fat coconut milk
  • 24 prawns, peeled and deveined
  • 3 cups baby spinach
  • (To taste) salt and pepper
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Instructions

  • Step 1

    Sauté onion with oil, ginger, and garlic for 3 to 4 minutes over medium-high heat until soft and translucent.

  • Step 2

    Add curry powder and potatoes and continue to sauté 1 to 2 minutes.

  • Step 3

    Add coconut milk and simmer for 20 minutes. Add prawns and spinach, and continue to simmer for another 10 minute until prawns and potatoes are cooked and sauce has thickened.

  • Step 4

    Serve the prawn curry over rice.