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Simple Prawn Curry

4 servings


Ethnic Cuisine Under 30 Minutes

Nutritional Facts Per Serving

19.7 g
10.9 g
3.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 364
  • Fat 28.3 g
    • Saturated   18.8 g
    • + Trans 
  • Cholesterol 146 mg
  • Sodium   241 mg
  • Carbohydrate 10.9 g
    • Fibre   3.1 g
    • Sugars  
  • Protein 19.7 g
    • Vitamin A 9 %
    • Vitamin C 33 %
    • Calcium 7 %
    • Iron 48 %


Place the oil in large skillet and set over medium heat. Add the onion and ginger and cook 3 to 4 minutes. Mix in the flour and curry powder and cook 1 minute more. Slowly stir in the coconut milk and then add the stock and lime juice. Bring to a simmer and simmer 5 minutes. Mix in the prawns, snap peas and cilantro, if using. Simmer a few minutes more, or until the prawns are heated through and the snap peas are just tender. Season with salt and serve.
Note: Peeled, cooked prawns are available in the seafood department.

Serving Suggestions

Make a robust meal by serving the curry with steamed basmati rice, mango chutney, slices of cucumber and red onion, yogurt and naan bread. Naan bread is available in the bakery or deli department depending on the store.

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