food to glow

feel good food that's good for you

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.I’m not known for my quick meals. In fact, looking through my recipes over the six and a half years of blogging, I spot just a few “meal-meals” that I reckon are under 30 minutes, let alone 15.

Partly this is because I cook from scratch, and encourage others to do likewise: nutritionally and tastewise, homemade food is almost always superior – unless you are a terrible cook.ย If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

Diligent home cooking can involve washing, soaking, measuring, chopping, peeling, marinating, reducing, stirring, grating, whisking, sauteing, roasting, baking. That’s a lot of steps!

My other excuse is that I like to make things that are more involved, with layers of flavour for maximum impact. However, nothing I make and share with you is difficult (I’m a home cook, not a chef), and most recipes are accessible to anyone of age and common sense to wield a sharp knife.

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.But good homemadeย meals don’t always have to involve such palaver. Indeed on a frantic Wednesday going palaver-free in the kitchen is a gift. And it is a gift you can give yourself and your family without sacrificing flavour or nutrition.

Sure it’s easy and perfectly acceptable to rustle up some of my easy chipotle refried bean quesadillasย (10 minutes), this 15-minute kimchi fried rice, my one-pot Creole salmon and dirty rice (45 mins), or even this easy vegetarian pho with 30-minute broth (sort the add-ins while the broth is cooking). But today’s recipe makes the most of inexpensive store cupboard and frozen food for a meal that tastes like it took hours. But it only takes fifteen minutes.

I developed this quick and easy curry recipe for an Instagram post, commissioned by Waitrose using their “essential Waitrose” range. But any supermarket’s basics range will give similar results, I’m sure (although I honestly think Waitrose has the best quality). And of course, eschew my shortcuts if, like me, you are more of a from scratch kind of cook. But even scratch cooks need a break.

I’ll let you in on something. Before I developed this recipe I had never tasted potatoes from a can, and tbh I really liked them. Is that something for which I should be ashamed? I hope not because I think they would be super useful in a spur of the moment frittata, or even to slice onto pizza (my favourite pizza in the 1990s had cooked potato slices, tomato sauce, and fresh tomatoes and herbs – no cheese).

Anyway, make it in 15 minutes, or make it in 30. Regardless of effort or not, it will taste fantastic. Serve with chapati or rice to soak up every last drop. Yep, it’s a double carb kind of night. ๐Ÿ™‚

**Food To Glow Elsewhere: keep up with topical nutrition topics on my Metro.co.uk blog (the UK’s most-read newspaper). If you have any ideas for future topics, just let me know in the comments below, or on my Metro blog (Facebook-enabled commenting). Cheers!**

What’s your favourite 15-minute meal? Have you ever had canned potatoes? What about potatoes on pizza??ย 

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

15-Minute Tomato and Coconut Prawn Curry

  • Servings: 2, generously
  • Difficulty: very easy
  • Print

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy. Oh, and vegetarians/vegans, use cubes of firm tofu or paneer, adding the last few minutes of simmering.ย xx

2 tbsp oil – organic coconut, rapeseed, or whatever you normally use for curries

2 tbsp best quality bought or hm Indian, Thai or Malaysian curry paste of choice (I like Maesri brand red Thai curry paste if buying)

1 x 400g tin coconut milk

1 x 400g tin chopped tomatoes

75g frozen peas

235g pack of raw frozen king prawns (in the US, just the normal raw frozen shrimps are perfect)

1 x 560g tin small potatoes, halved (345g drained weight) – or your own cooked ones if tinned is a step too far for you

1 x 195g (160g drained weight) sweetcorn in water OR frozen corn – optional

1/2 – 1 bag of stir-fry vegetables (frozen or fresh) OR about 200g of any chopped vegetables of similar density

Leaf coriander/cilantro – to garnish if you wish

Method

1. Heat the oil in a wok or wide saute pan. Add the curry paste and cook for two minutes. Slowly add the coconut milk and bring to a quick simmer.ย making a simple coconut curry sauce

2. Add the frozen ingredients and cook – covered – ย over a medium simmer for 10 minutes, or until the chunkiest pieces are completely cooked.

3. Add any fresh ingredients (your cooked potatoes and/or stir fry veg) and heat a further five minutes. Let cool slightly before serving.

Serve with a dollop of coconut or dairy yogurt, cooked rice or warmed chapati or naan bread.

RIPE FOR PINNING!

And you can follow me on Pinterest. ๐Ÿ™‚If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

28 thoughts on “15-Minute Tomato and Coconut Prawn Curry

  1. This sounds so delicious!!

    1. Thanks! Let me know if you try it ๐Ÿ™‚

  2. Amazing recipe! ๐Ÿ˜‰๐Ÿ˜

  3. Looks so good, amazing photos โค๏ธ

    1. Thanks so much, Nina. I hope you try it and see how easy it is ๐Ÿ™‚

      1. Yes I will and let you know ๐Ÿ’•

  4. Mr A says:

    This really is so good. No leftovers from us!!

  5. thank you for this delicious recipe…will definitely try..

    1. ooh, I hope that you do! Tag me @food_to_glow on Instagram if you make and post a pic ๐Ÿ™‚

  6. This looks so delicious. I love a prawn curry and how fabulous that it’s so quick and easy. Great recipe. Thank you!

    1. Thanks so much for your sweet comment. Let me know if you make it, Tracey ๐Ÿ™‚

  7. superfitbabe says:

    Oh this would be FANTASTIC with tofu! LOVE this idea–curry is my favorite!

  8. Belinda says:

    This recipe looks delectable!!! I’m currently in Cambodia and know that their cuisine is definitely a mix of all of the cultures surrounding it, so curry is definitely on the menu ๐Ÿ™‚

    1. I love mixing up cuisines – although purists will shake their heads. My site is populated with mash-up kind of recipes for sure. Curries are a great way to pair local seasonal foods with wonderful, “exotic” flavour pastes and spice mixes.

  9. This looks fantastic. I love a quick, healthy and flavorful meal and this looks like itโ€™s all 3! Pinned for future reference, thanks!

    1. Thanks so much! And for the pin ๐Ÿ™‚

  10. Amazing recipe!! Canโ€™t believe it only takes 15 mins to put this together. Thanks for sharing!

  11. Kay Carrera says:

    wow this looks great!!!

  12. I must say I do like a 15 minute meal and this one looks especially delicious. Erm, I think unlike you I would be struggling to think of a longer meal Ive made recently, 15 minute ones prevail these days ๐Ÿ™‚ Well I haven’t ever tried canned spuds but Im open to anything and I do see that with an omelette etc it would be handy. Perhaps I will add to my shopping list today – thanks for all your ideas as usual x

    1. Try the tinned spuds! At least the Waitrose ones. I now have a standby tin in the cupboard for meal emergencies – of which I am sure I will have a few when we return from Japan. ๐Ÿ™‚

  13. chefkreso says:

    My jaw dropped when I saw the colors in this plate, it looks mouthwatering, thanks so much for making me hungry again just after eating lunch ๐Ÿ˜€

    1. That’s so sweet of you. You always give me the kindest feedback. I really appreciate every comment from you ๐Ÿ™‚

      1. chefkreso says:

        It’s no problem, I love the posts you do and the food looks amazing so I have to share my opinion every time! Can’t wait for any of your upcoming posts ๐Ÿ˜€

  14. Judy says:

    Made this the day after you posted it with some changes to reflect what I had on hand. Cod instead of the shrimp and cauliflower instead of the potato. So incredibly easy and so amazingly tasty! A real winner that I will make over and over again. Love it when it’s this simple. Thanks!

    1. That’s funny because I made it with cod from my freezer yesterday! Thanks so much for the lovely feedback, Judy. If you used bought paste, what kind did you use?

If you have time, I would love to hear from you. Thanks so much!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: