Cheat's prawn curry

Sri Lankan prawn curry
  • Main Meals (Dinners)
This sumptuous prawn curry will have your kitchen filled with the fresh smell of ginger. It's made with reduced-fat evaporated milk instead of coconut milk too, which trims down the calories.


Shelled prawns, raw, any type, 250 g
Onion, any type, 1 medium, diced
Ginger, fresh, 1 teaspoon(s)
Indian curry paste, 1 tablespoon(s)
Evaporated reduced-fat milk, 0.5 cup(s), coconut flavoured
Mixed vegetables, any type, 4 cup(s), e.g. eggplant, peas, celery
Tomato passata, 200 g, or 1 large tomato crushed
Chilli flakes, 0.5 teaspoon(s), optional
Table salt, 1 pinch(s)
Basmati rice, cooked, 1 cup(s)

Cooking instructions

Warm a non-stick frying pan on medium heat. Add the onion and curry paste and cook for 2 minutes, until fragrant. 

Add in the ginger, vegetables, tomato passata and evaporated milk. Stir to combine, cover and simmer for 5-6 minutes, until the vegetables are nearly cooked through.

Add in the prawns and a pinch of salt and cook for a further 2 minutes, until the prawns have changed colour.

Remove from the heat and serve with rice. Sprinkle with chilli flakes if you wish.

Show nutrition information

Calorie intake

451 calories
1886 kilojoules

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