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Coconut Prawn & Green Bean Curry

Coconut Prawn & Green Bean Curry

with Garlic Tortilla Dippers
4.5(43)Review summaryRead review summary highlights
Recipe Development Team
Recipe Development TeamUpdated on June 01, 2026
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Calories
: 
629 kcal
Protein
: 
25.6g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
  • Gluten
  • Soy
  • Wheat
  • May contain traces of allergens
  • Milk
  • Soy

This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the prawns and veggies to absorb. Don't forget your tortilla dippers. Dunk and soak them to perfection!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

tomato

1 packet

peeled prawns

(Contains: Crustaceans)

1 packet

Trimmed Green Beans

1 packet

mild curry paste

1 packet

coconut milk

12 packet

garlic paste

1 packet

coriander

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)

Not included in your delivery

olive oil

Energy (kJ)2632 kJ
Calories629 kcal
Fat32.2 g
of which saturates19 g
Carbohydrate57.4 g
of which sugars13.1 g
Dietary Fibre11.3 g
Protein25.6 g
Sodium2149 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan

Cooking Steps

1
1

• Roughly chop tomato.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook peeled prawns with trimmed green beans, until pink and starting to curl up, 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

3
3

• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a mini flourtortilla. • Heat a second large frying pan over medium-high heat. Cook tortilla until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic oil.

4
4

• Divide coconut prawn curry and garlic tortillas between bowls. • Tear over coriander to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Delicious and authentic, rivalling Indian takeaway. Some found the prawn version less satisfying than chicken.
  • Ease of prep: Easy to make, even for those new to cooking prawns. The recipe was simple to follow.
  • Suggestions: Many recommend serving with rice or naan bread for a more filling meal. Adding cashews can enhance the dish.
  • Portions: Several customers found the serving size too small, with some needing additional food to feel satisfied.
AI-generated from customer reviews

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