Video: Curried prawn parcels

Curried prawn parcels
  • Serves: 4
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Curries don't come easier that this: unwrap, dig in and enjoy.


  • 3 tbsp medium curry powder
  • Juice of 1 lime, plus lime wedges to serve
  • 200g fat-free natural yogurt
  • 1 garlic clove, finely chopped
  • 1 tsp finely grated fresh root ginger
  • 1 red chilli, deseeded and thinly sliced
  • 225g raw peeled prawns
  • 12 spring onions, roughly chopped
  • 1 orange pepper, deseeded and thinly sliced
  • 100g cherry tomatoes
  • A handful of fresh coriander, finely chopped, reserving some to garnish


  1. Preheat your barbecue to hot.
  2. In a large bowl, mix the curry powder, lime juice, yogurt, garlic, ginger, chilli and a little salt. Add the prawns, spring onions, pepper, cherry tomatoes and coriander, and toss well.
  3. Spoon the prawn mixture into the centre of 4 large, double thickness
    squares of kitchen foil. Bring up the edges to create parcels and seal the edges well. Cook on the hot barbecue for 10-12 minutes, turning halfway, until the parcels have puffed up and the prawns are cooked
    (briefly unwrap to check).
  4. Divide the parcels between 4 plates, garnish with chopped coriander and serve with lime wedges.

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