Prawn Curry & Brown Rice

Course Lunch/Dinners
Servings 2


  • 2 tbsp curry paste (we used Patak’s Original Balti curry paste- just ensure it is gluten free)
  • 1 onion, finely sliced
  • 200g large raw or cooked prawns, defrosted if frozen
  • 400g can chopped tomatoes with garlic
  • large bunch coriander, leaves and stalks chopped


  • Look out for prawns labelled ‘North Atlantic’, as they’ve undergone a much shorter journey than farmed prawns from the tropics. North Atlantic prawns also have a delicious, sweet flavour.


  • Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion.
  • Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer.
  • Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
Keyword Plant Based for Meat Eaters

Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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