This simple creamy prawn curry recipe has a rich coconut milk sauce with plenty of spices. It's so quick to make and is perfect served with rice and naan for a weeknight dinner.
Heat the oil over a medium heat. Add the onion and cook for a couple of minutes before adding the garlic, curry powder, turmeric and potato. Stir to get everything coated in all the spices.
Pour in the tomatoes and coconut milk and bring to a simmer. Cook until the potatoes is softened, about 10 minutes. Add the prawns and allow to heat through for a couple of minutes then serve.
Notes
Nutrition information is an estimate and will vary depending on the ingredients used.