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.
Easy Coconut & Tomato King Prawn Curry
This South Indian-inspired curry is a real winner. Silky coconut milk, vibrant spices and juicy tomatoes simmer away to form a delicious curry sauce. Succulent sustainably sourced king prawns as your protein. Tenderstem broccoli and crunchy mangetout to bring the veg. Serve over healthy brown rice to soak up all that flavour.
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 240g green beans
- 400ml coconut milk (Coconut, Water)
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 4 garlic clove
- 200g brown rice (brown rice (100%))
- 90g Tenderstem broccoli
- 180g Tenderstem broccoli
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 4 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 4 tbsp tomato purée
- 1 onion
- 200g baby tomatoes
Nutritional Information
Calories: 553
Protein: 28g
Carbs: 54g
Fat: 24g
Easy Coconut & Tomato King Prawn Curry
This South Indian-inspired curry is a real winner. Silky coconut milk, vibrant spices and juicy tomatoes simmer away to form a delicious curry sauce. Succulent sustainably sourced king prawns as your protein. Tenderstem broccoli and crunchy mangetout to bring the veg. Serve over healthy brown rice to soak up all that flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 8 / air fryer 180C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a medium frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
Cook the broccoli
- Trim the broccoli, then place on a lined baking tray
- Toss with 1/2 tbsp oil and season with salt
- Roast for 10-15 mins / air fryer 5-6 mins, until soft and charred
Soften the onion
- Thinly slice the onion
- Heat a medium frying pan with 1/2 tsp oil on medium heat. Once the pan is hot, add the onion and cook for 5-7 mins until softened
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes
Get your simmer on
- Add the garlic, tomatoes, tomato puree and spice mix to the pan
- Cook for 3-4 mins, stirring constantly, until softened
- Add the coconut milk and add the stock. Stir to dissolve
- Bring to a boil and simmer for 10 mins, until the curry sauce thickens slightly
Last bits & plate up
- Trim the green beans, cut into thirds, then add to the curry sauce
- Add the prawns and simmer for 9 mins, until the prawns are pink and cooked through
- Check your prawns are cooked through; they should be opaque, firm and steaming hot.
- Season the curry with salt and pepper, adding a splash of water for a looser sauce, if desired
- Spoon the rice into bowls, then serve with the prawn curry and roasted broccoli on top
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