Easy prawn curry

Garlic, ginger, fresh chilli & a simple fluffy rice cake

Easy prawn curry

Easy prawn curry

Serves Serves 4
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 385 19%
  • Fat 2.7g 4%
  • Saturates 1.3g 7%
  • Sugars 8.1g 9%
  • Salt 1.4g 23%
  • Protein 22.1g 44%
  • Carbs 72.2g 28%
  • Fibre 0.9g -
Of an adult's reference intake
Recipe From

7 Ways

By Jamie Oliver
Tap For Method


  • 1 mug of basmati rice , (300g)
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 4 cm piece of ginger
  • 1 bunch of spring onions
  • olive oil
  • 2 tablespoons mango chutney
  • 320 g raw peeled king prawns , from sustainable sources
  • 150 g natural yoghurt
Tap For Method
Recipe From

7 Ways

By Jamie Oliver
Tap For Ingredients


Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.

Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.


What’s great about this one is it’s versatile – you could swap in chicken or veg in place of the prawns, if you like.

Serve with a simple salad of little gem lettuce, soft herbs, and fresh tomatoes, simply dressed with a squeeze of lemon juice. Poppadoms would also be delicious.

Recipe From

7 Ways

By Jamie Oliver