Photo of Goan prawn curry by WW

Goan prawn curry

Points® value
Total Time
35 min
10 min
25 min
This south Indian curry is subtly spiced with a lovely creamy sauce which is delicious with chicken too.


Calorie controlled cooking spray

4 spray(s)


1 large, grated

Root Ginger

1½ inch slice(s), peeled and grated


3 clove(s), finely chopped

Chilli, green or red

1 individual, deseeded and finely chopped


1 teaspoon(s)

Curry Powder

1 tablespoon(s), mild

Cardamom Pods

3 g, split


2 large, deseeded and chopped

Reduced fat coconut milk, tinned (7.7% Fat)

150 ml

Fish stock cube

1 cube(s), 100ml stock

Sugar Snap Peas

100 g

King Prawns, Raw

400 g, peeled

Lime Juice, Fresh

30 ml

Granulated sugar

½ teaspoon(s)

Coriander, fresh

2 tablespoon(s), chopped


  1. Heat a lidded saucepan over a medium heat, spray with the cooking spray and add the onion. Stir, cover, and cook for 8 minutes until softened. Stir the onion occasionally.
  2. Add the ginger, garlic and chilli to the pan and cook, stirring, for 1 more minute, then add the turmeric, curry powder, cardamom, tomatoes, coconut milk and stock. Bring to the boil, then reduce the heat and simmer, part- covered, for 8 minutes until reduced and starting to thicken.
  3. Stir in the sugar snap peas, prawns and lime juice and cook for about 3–4 minutes until the prawns are pink and cooked through. Season and add the sugar then stir in half the coriander. Sprinkle over the rest of the coriander just before serving.


Leftover coconut milk can be frozen for future use. Pour it into an ice cube tray, then transfer to a freezer bag once frozen. The coconut milk can be used from frozen.