This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
This Creamy Coconut Prawn Curry is a quick and flavourful dinner that’s packed with protein and vegetables. Juicy prawns are simmered in a fragrant coconut curry sauce with broccoli and sugar snap peas, then finished with fresh lime for a bright, zesty kick.
1.
Heat the olive oil in a large frying pan over medium heat. Add the garlic, ginger and chilli flakes and cook for 1 minute.
2.
Stir in the curry paste and cook for another minute. Add the soy sauce, fish sauce and coconut milk. Stir well and bring to a gentle simmer.
3.
Add the broccoli and sugar snap peas. Cover and simmer for 5–6 minutes until the vegetables are tender but still slightly crisp.
4.
If using raw prawns, add them and cook for 3–4 minutes until pink and cooked through. If using cooked prawns, add them for the final 2 minutes just to heat through.
5.
Stir in the lime juice and season with black pepper.
6.
7.
8.
9.
10.
11.
12.
Storage information
Store the curry and cooked brown rice in separate airtight containers in the fridge for up to 2 days. Reheat the curry gently until piping hot throughout, and reheat the rice thoroughly until steaming hot. The curry can be frozen for up to 2 months; thaw overnight in the fridge and reheat gently until piping hot. For best texture, freeze the curry separately from the rice.
Tip
Lower fat: Replace 200ml of the coconut milk with reduced-salt vegetable or fish stock.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript