My Favourite Prawn & Peanut Curry

I love curry. Its in my bones, I was brought up eating the stuff. Nowadays I have curry at least once a week although I could eat it every day if my husband allowed.

My normal curries will be either chicken or prawn as they’re lean proteins. Prawn curries I find need a little extra flavour and texture, this is why I add the peanuts. Not only do the peanuts add extra depth of flavour and texture, they add extra protein and good fats so it makes this an extremely easy, healthy, nutritional and filling curry!

I like to serve the prawn & peanut curry with boiled sweet potato or brown rice.

Enjoy,

Kellie xo

Print Recipe
My Favourite Prawn & Peanut Curry
Course Dinner
Cuisine Indian
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Course Dinner
Cuisine Indian
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. Put the onion, ginger, chillies and coriander stalks into a pestle and mortar or food processor and mix to a paste
  2. Heat the coconut oil in a large saucepan, add the paste and fry for a few minutes to soften
  3. Add the garam masala and fry for 2-3 minutes until aromatic
  4. Put half the peanuts into the food processor and blitz until finely ground
  5. Add the tomatoes, chicken stock and ground peanuts to the saucepan with the paste mixture
  6. Cover with a lid and simmer gently for 45 minutes
  7. Add the prawns and cook for 2-3 minutes until nice and pink
  8. Stir in the yoghurt mixture until the sauce is nice and creamy
  9. Serve scattered with coriander, extra peanuts and some lime wedges.
Recipe Notes

Nutritional Information:

Nutrients Per Serving (1 of 2)
Calories 485
Protein (g) 35
Carbs (g) 23
Fibre (g) 5
Fat (g) 29
Of which saturates (g) 11
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