Bring the flavours of your favourite curry house home with this rich and fragrant prawn and coconut balti curry. Packed with juicy prawns, warming spices and a creamy coconut sauce, it’s the perfect comfort meal for chilly evenings, especially when served with warm homemade naan bread for soaking up every last drop.
Prawn And Coconut Balti Curry With Naan Bread
Ingredients
- 1 large onion, sliced
- 3tbsp balti curry paste
- 5 ripe tomatoes, skinned, deseeded and chopped
- pinch sugar
- 165ml can coconut milk
- 500g raw king prawns
- juice 1-2 limes, plus extra wedges, to serve
- coriander and naan breads, to serve
Instructions
In a saucepan, gently soften the onion with some oil for a few minutes. Turn up the heat and allow the onion to brown slightly.
Add the curry paste, tomatoes and sugar, and cook down until you have a sauce.
Add the coconut milk and very gently simmer for 10 minutes; check the seasoning.
Add the prawns and lime juice, cook for 5 minutes and check the seasoning again.
Heat the oven, drizzle the naan with a little olive oil and warm through for a few minutes. Serve the curry on top of the naan, with coriander and lime wedges.
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