Coconut carrot mash with prawns

Total time: 40m
Preparation Time: 40m

For 4 portion

Nutritional Information

Contains 378 Kcal, 20g Protein, 27g Carbohydrates, 19g Fat


  • Mash
  • 500 g mealy potatoes, cut into chunks
  • 2 garlic clove, roughly chopped
  • 1 tbsp clarified butter
  • 500 g carrots, cut into chunks
  • 3 dl vegetable bouillon
  • 1 dl coconut milk
  • salt and pepper to taste
  • Prawns
  • 0.25 tsp salt
  • olive oil for frying
  • 320 g peeled raw prawn tails (organic)
  • 1 tbsp butter
  • 0.5 bunch flat-leaf parsley, finely chopped

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  • Mash

    Heat the butter in a pan. Sauté the garlic, adding the potatoes and carrots for approx. 3 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Pour in the coconut milk and cook, uncovered, for approx. 6 mins. over a medium heat. Mash with a potato masher, season.
  • Prawns

    Heat the oil in a non-stick frying pan. Stir-fry the prawns for approx. 3 mins., season with salt. Add the butter and parsley, mix together.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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