Curried Prawns

Difficulty | Serves 4 | Book Book 2

low fat Curried Prawns recipe

400g green prawns peeled
cooking spray
1 teaspoon crushed garlic (in jar)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground garam masala
¼ teaspoon chilli powder (to taste)
2 teaspoons salt-reduced chicken stock powder
½ cup red capsicum sliced
½ cup green capsicum sliced
1 cup onion sliced
1 tablespoon cornflour
1 teaspoon coconut essence
1 x 340ml can evaporated light milk
35ml skim milk

Per serve
Kilojoules845 (cals 202)
GI RatingLow


  1. Sauté prawns for 2 minutes in a non-stick frypan that has been generously coated with cooking spray add garlic and toss together for 1 minutes.
  2. Add turmeric, coriander, cumin, garam masala, chilli powder and stock powder into pan, toss for 1 minute.
  3. Stir capsicum and onion into mix, cook 2 minutes.
  4. Combine cornflour, essence and milks together then add to pan stirring continuously until boiled, pepper to taste. Once boiled take off heat as evaporated milk can separate when over boiled.

NOTE: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information.

Suitable to be frozen for 2-3 weeks.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Having trouble finding Coconut Essence? It’s available HERE on my website.

Dietitian's tip

Prawns are an occasional food for most of us and this recipe may be a little higher in sodium than recommended for people with diabetes – have it occasionally.

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