Mary Berry Coconut Prawn Curry Recipe

This rich creamy Mary Berry Coconut Prawn Curry is made with juicy king prawns, coconut milk, and fresh ginger, ready in just 30 minutes. Plump pink prawns emerge from the bubbling fragrant coconut broth as the spinach gently wilts into the sauce. I rely on this fast recipe when craving something warmly spiced.

Better Than Takeaway

I used to always order seafood curries on Friday nights until I realised how fast they come together. Cooking prawns at home intimidated me because they turn rubbery so quickly.

The surprise here was learning to simmer the coconut sauce first before dropping the prawns in at the very end. This simple change keeps the seafood tender while building a deep flavour base.

Mary Berry Coconut Prawn Curry Ingredients

• 1 tbsp sunflower oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp mild curry paste
• 400ml tin full-fat coconut milk
• 400g raw peeled king prawns
• 100g baby spinach leaves
• Juice of 1/2 lime
• Small bunch of fresh coriander, chopped

How To Make Mary Berry Coconut Prawn Curry

1. Fry the aromatics: Heat the sunflower oil in a large pan over medium heat. Fry the onion for 5 minutes until soft, then stir in the garlic and ginger for 1 minute.
2. Cook the spices: Add the mild curry paste to the pan. Cook for 2 minutes until fragrant, stirring constantly to stop it catching on the bottom.
3. Simmer the sauce: Pour in the coconut milk and bring to a gentle simmer. Let it bubble uncovered for 5 minutes to thicken slightly.
4. Cook the prawns: Drop the raw prawns into the hot sauce. Simmer for 3 to 4 minutes until they turn fully pink and opaque.
5. Add greens and finish: Stir in the spinach and lime juice until the leaves wilt. Garnish with chopped coriander before serving.

Recipe Tips

• Use raw prawns: Pre-cooked prawns will become tough and rubbery when simmered in the hot coconut sauce.
• Full-fat coconut milk: Reduced-fat milk splits easily when boiled and lacks the rich texture needed for the broth.
• Prep everything first: The cooking process moves very quickly once the prawns hit the pan.

What To Serve With Coconut Prawn Curry

Fluffy basmati rice is essential for soaking up the rich coconut sauce. Warm naan bread or chapattis are also great for wiping the bowl clean.

How To Store

Keep leftover curry in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to prevent the prawns from turning rubbery. Freezing is not recommended as the coconut sauce may split upon thawing.

FAQs

Can I use frozen prawns?

Yes, you can use frozen raw prawns. Just make sure they are completely thawed and patted dry before adding them to the sauce.

What can I use instead of spinach?

Bok choy, frozen peas, or tenderstem broccoli work beautifully. Add harder vegetables a few minutes earlier so they cook through.

Is this curry very spicy?

It is quite mild, relying on flavour rather than heat. You can add a chopped fresh red chilli with the aromatics if you prefer a fiery kick.

Nutrition

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 20g
• Cholesterol: 160mg
• Sodium: 550mg
• Total Carbohydrate: 12g
• Protein: 22g

Try More Recipes:

• Mary Berry Chocolate Sponge Cake Recipe
• Mary Berry Chocolate Chip Cake Recipe
• Mary Berry Chocolate Bundt Cake Recipe