Photo of Goan prawn curry by WW

Goan prawn curry

3 - 4
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Indian takeaways often use cream and butter. This fragrant curry uses lighter coconut milk, but still gives you loads of rich flavour.


Calorie controlled cooking spray

4 spray(s)


1 large, grated

Root Ginger

1 inch slice(s), peeled and grated


3 clove(s), chopped

Chilli, Green or Red

1 individual, deseeded and chopped


2 medium, deseeded and chopped


1 teaspoons

Curry Powder

1 tablespoons

Cardamom Pods

3 g, split

Reduced Fat Coconut Milk, Canned (7.7% Fat)

150 ml

Fish stock cube

½ cube(s), 100ml stock

Sugar Snap Peas

100 g

King Prawns, Raw

400 g, peeled

Lime Juice, Fresh

20 ml

Caster Sugar

½ teaspoons

Coriander, fresh

2 tablespoons, chopped


  1. Heat a large pan over a medium heat, mist with the cooking spray and add the onion. Cover and cook for 8 minutes, until softened.
  2. Add the ginger, garlic and chilli to the pan and cook for 1 minute. Add the tomatoes, spices, 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 3-4 minutes, until the prawns are cooked through. Season to taste with salt and freshly ground black pepper, then add the sugar and half the coriander.
  4. Serve the curry garnished with the remaining coriander.