The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
200g king prawns (Crustaceans)
- 190g Tomatoes Baby Seasonal Mix
-
100g rice (brown) (use half)
- 15g creamed coconut
-
570g queen butter beans (use half)
-
2 tsp garam masala
- 1 unwaxed lime
-
2 tsp curry powder
-
1 tsp nigella seeds (use half)
-
4 tsp ginger & garlic paste
- 1 handful of fresh coriander
- 1 onion
- 40g baby spinach
Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 481Kcal |
| 352kJ | 2013kJ | |
| Fat | 2.6g | 15g |
| of which saturates | 1.0g | 5.6g |
| Carbohydrates | 10g | 57g |
| of which sugars | 1.5g | 8.6g |
| Protein | 5.2g | 30g |
| Salt | 0.43g | 2.4g |
| Fibre | 2.9g | 16g |
Ingredients
Ingredients
- 190g Tomatoes Baby Seasonal Mix (use half)
-
100g king prawns (Crustaceans)
-
100g rice (brown) (use a quarter)
-
4 tsp ginger & garlic paste (use half)
-
2 tsp garam masala (use half)
- 1 handful of fresh coriander (use half)
-
570g queen butter beans (use a quarter)
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 40g baby spinach (use half)
-
2 tsp curry powder (use half)
-
1 tsp nigella seeds (use a quarter)
- 15g creamed coconut (use half)
Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 481Kcal |
| 352kJ | 2013kJ | |
| Fat | 2.6g | 15g |
| of which saturates | 1.0g | 5.6g |
| Carbohydrates | 10g | 57g |
| of which sugars | 1.5g | 8.6g |
| Protein | 5.2g | 30g |
| Salt | 0.43g | 2.4g |
| Fibre | 2.9g | 16g |
King Prawn & Butter Bean Curry with Brown Rice & Coriander Salsa
Plump, deliciously creamy butter beans join responsibly-sourced king prawns in this rich coconut curry, infused with warm spices. Serve alongside fluffy brown rice to soak up all the flavour. Finish with a drizzle of zesty lime coriander salsa - to complete the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan of salted water to the boil
- Boil a half-full kettle
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Boil & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Finely dice the onion. Drain the prawns
- Dissolve the creamed coconut in the jug with 150ml boiling water (75ml for 1 person)
Build the base
- Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softening
- Add the tomatoes and cook for 3-4 mins, until starting to blister
- Add the ginger & garlic paste, curry powder and garam masala and cook for a further minute
Simmer simmer
- Stir in the coconut mixture and bring to the boil, then add the prawns and simmer for 7 mins, until the prawns are pink and cooked through
- In the final 5 mins of cooking, add the half jar of beans (with their stock), and cook for the remaining time
Make the lime coriander salsa
- Meanwhile, finely chop the coriander. Halve the lime. Rinse the spinach,
- To the small bowl, add the coriander, the juice from half the lime, 1 tsp olive oil and a pinch of salt. Mix well and set aside
- Stir the spinach into the curry. Simmer for 1 min, until wilted. Taste and season with salt, pepper and a squeeze of lime juice (or to taste)
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the prawn curry between bowls, with the rice alongside. Drizzle over the lime coriander salsa. Sprinkle with the half pack of nigella seeds to finish
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