Dairy-free prawn curry recipe

Coconut milk makes a lovely rich dairy-free curry sauce when mixed with curry paste. This dairy-free prawn curry is quick and easy to make as the prawns are already cooked and only need to be heated through in the sauce. The curry sauce also makes a good base for chicken curry too, just replace the prawns with 3 chopped chicken breast fillets and simmer in the sauce for 10 mins until cooked through. Yellow spiced rice makes a colourful accompaniment, just cook the rice with 1tsp turmeric and 1tsp cumin seeds. It’s not advisable to freeze this prawn curry, especially if the prawns have been frozen already.

Ingredients

• 2 onions
• 4tbsp vegetable oil
• 1 garlic clove, crushed
• 1cm piece fresh ginger, grated
• 250g potatoes, cut into chunks
• 2tbsp balti curry paste
• 400ml can coconut milk
• 250g large cooked peeled prawns, defrosted if frozen
• 3tbsp chopped fresh coriander
• Rice, to serve
• Lime wedges, to garnish

Method

1. Chop one of the onions and fry in half the oil for 3-4 mins to soften. Add the garlic, ginger and potatoes and fry for 3-4 mins. Stir in the curry paste, fry for 30 secs then add the coconut milk. Bring to the boil, stirring, cover and simmer for 15-20 mins until the potatoes are tender.
2. While the potatoes are cooking, thinly slice the remaining onion and fry in the remaining oil for 5 mins until crisp and golden.
3. Add the prawns to curry and simmer for 2-3 mins until hot. Stir in the coriander and serve with rice. Spoon the fried onion on top and garnish with a wedge of lime.