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.
Keralan-style King Prawn Curry with Brown Rice & Green Beans
This South Indian-inspired curry is a real winner. Creamed coconut, vibrant spices and juicy tomatoes simmer into a delicious curry sauce. Succulent sustainably sourced king prawns for your protein. Green beans and spinach bring the veg. Serve over healthy brown rice to soak up all that flavour.
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 2 tbsp tomato purée
- 1 tbsp keralan spice blend (Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
- 2 garlic clove
- 110g baby tomatoes
- 1 onion
- 40g baby spinach
- 80g green beans
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 501
Protein: 26g
Carbs: 60g
Fat: 18g
Ingredients
- 40g creamed coconut (use half)
- 40g baby spinach (use half)
- 80g green beans (use half)
- 100g rice (brown) (use half) (100% Brown Rice)
- 100g king prawns (use half) (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 110g baby tomatoes (use half)
- 1 tbsp keralan spice blend (use half) (Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 2 garlic clove
Nutritional Information
Calories: 469
Protein: 18g
Carbs: 61g
Fat: 18g
Keralan-style King Prawn Curry with Brown Rice & Green Beans
This South Indian-inspired curry is a real winner. Creamed coconut, vibrant spices and juicy tomatoes simmer into a delicious curry sauce. Succulent sustainably sourced king prawns for your protein. Green beans and spinach bring the veg. Serve over healthy brown rice to soak up all that flavour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a sieve & a measuring jug
Cook the rice & prep the veg
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Trim the green beans and cut into thirds. Rinse the spinach. Finely slice the onion. Halve the tomatoes. Finely chop or grate the garlic.
Get sizzling
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and green beans and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer the curry
- Add the Keralan spice blend, tomato puree and garlic to the pan and cook for a further minute. Add the creamed coconut, stock and 200ml water (100ml for 1 person)
- Drain the prawns. Add the prawns and tomatoes to the sauce and simmer on medium-high for 7 mins, stirring frequently, until the sauce thickens and the prawns are pink and cooked through. Add the spinach and simmer for 1-2 mins, until wilted. Season with salt and pepper
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
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