Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories621.1 kcal (31%)
Total Fat21.1 g (30%)
Carbs78.8 g (30%)
Sugars14.3 g (16%)
Protein29.7 g (59%)
Sodium1249.7 mg (62%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Step 2
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish
Step 3
Now, let's get started!
Step 4
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Step 5
Boil a kettle
Step 6
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of vegetable oil over a medium heat
Step 7
Peel and roughly chop the shallot[s]
Step 8
Peel and finely chop (or grate) the garlic
Step 9
Chop the creamed coconut roughly (if required!)
Step 10
Slice the green chilli[es] finely
Step 11
Once hot, add the chopped shallot and chopped creamed coconut to the dish with half the sliced green chilli (can't handle the heat? Go easy!)
Step 12
Add the curry powder and tamarind paste with the ground turmeric, vegetable stock mix and the chopped garlic
Step 13
Add the chopped tomatoes with 250ml [400ml] boiled water
Step 14
Put the dish in the oven and cook, uncovered, for an initial 25 min or until thickened – this is your curry sauce
Step 15
Add the white long grain rice to an oven-proof dish with a pinch of salt and 300ml [600ml] boiled water, making sure all the rice is submerged
Step 16
Cover very tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked
Step 17
Wash the spinach, then pat it dry with kitchen paper
Step 18
Use this time to clear up, set the table, have a cup of tea or simply chill!
Step 19
Once the curry sauce has thickened, remove the dish from the oven
Step 20
Drain the king prawns and add them to the dish with the spinach and a pinch of salt and pepper
Step 21
Give everything a good mix up, cover with a lid and return the dish to the oven for 3-4 min or until the prawns are cooked through – this is your Sri Lankan-style king prawn curry
Step 22
Serve the Sri Lankan-style king prawn curry garnished with the remaining sliced chilli (not a fan of spice? Just add a little!)
Step 23
Serve the cooked rice to the side
Notes
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