Potent Prawn Curry

Packed full of flavour and healthy ingredients. Rich in vitamins and minerals that are essential to the immune system, along with prebiotics for gut health. The spices also provide additional antioxidants that fight free radicals.

Recipe by Ben Hathaway
Serves - 3
Prep. Time - 15 min
Cooking Time - 25 min


  • 1 medium onion
  • 4 garlic cloves
  • 1 inch cube root ginger
  • 1 red pepper
  • 120g fine green beans
  • 1 tablespoon olive oil
  • 1 teaspoon chilli powder
  • 1 tablespoon tandoori masala
  • 1 big heaped tablespoon madras curry powder
  • 1 heaped teaspoon turmeric or fresh turmeric root
  • salt & black pepper
  • 200g baby tomatoes
  • 200g prawns, peeled
  • 400ml tin coconut milk
  • cooked rice & chopped coriander to serve


  • Chop up the onion, red pepper and green beans.
  • Finely chop or grate the garlic cloves &  ginger.
  • Heat a heavy based pan to medium heat, then add the olive oil.
  • Add the chopped ingredients to the pan, season with a little salt and pepper and soften for a few mins.
  • To the pan, add all the spices and cook for 1-2 min while continually stirring.
  • Chop the baby tomatoes in half and add to the pan, cook for 1-2 mins.
  • Slowly add the coconut milk a bit at a time to the pan mixing as you go. If the curry looks too tin hold some of the coconut milk back (it can be added later if the curry looks like it is needed)
  • Cook for 2 mins then reduce the heat to a very gentle simmer – cook for at least 20mins to let the flavours develop.
  • 5 mins before serving, add the prawns & raise the heat a little to cook them through.
  • Garnish with coriander and serve with wholegrain rice.

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