This Sri Lankan Prawn Curry is 8 SmartPoints per portion on the Weight Watchers Freestyle & Green program and 7 SmartPoints on the Blue & Purple plan.
By using light coconut milk in this recipe and minimal saturated fat the SmartPoint value is reduced by a whopping 21 points if you compare it to a coconut milk based curry from the local takeaway!
That's 5 SmartPoints less per portion!
This recipe does not disappoint at all.
The sauce is creamy and delicious and you would never know that it is a Weight Watchers friendly recipe.
With a lot of takeaway curries clocking in at over 60 Smart Points per portion, this fakeaway is a real must when you get a craving for curry.
Serving Sri Lankan Prawn Curry
- Serve it with a small portion of rice for an extra 6 SmartPoints.
- Serve it with a garlic naan bread.
- If you have enough SmartPoints available serve it with rice and garlic naan for 18 Smart Points! That is still 40+ SmartPoints lower than a similar takeaway or restaurant version.
- Have you tried cauliflower rice? Give it a go - it's zero SmartPoints.
If you wanted to batch cook this recipe, then I would suggest that you make the sauce and freeze it before adding the prawns.
When you want a portion, take it from the freezer, defrost it, warm it through and add then add the prawns and cook for a further 5 minutes until the prawns are cooked through.
How many Points in this recipe?
Since I first wrote this post, WW has changed their program.
Using the official WW recipe builder I have worked out the Points for this Sri Lankan Prawn Curry for each of the plans.
- Freestyle Plan - 8 SmartPoint per serving
- myWW Blue Plan - 7 SmartPoint per serving
- myWW Purple Plan - 7 SmartPoint per serving
- myWW Green Plan - 8 SmartPoints per serving
Looking for more WW Curry recipes?
4 SmartPoint Chickpea Lentil Curry
3 SmartPoint Chicken Tikka Masala
Sri Lankan Prawn Curry
- 1 tbsp olive oil extra virgin
- 2 onions chopped finely
- 3 garlic cloves chopped finely
- 1 tsp ground tumeric
- 2 tsp curry powder I used mild
- 3 tsp mustard seeds
- ¾ tsp salt
- 1 tbsp ginger finely chopped
- 1.75 cups light coconut milk
- 1 tin chopped tomatoes
- 2 tbsp tamarind paste
- 1 lemon (juice)
- 1 tbsp brown sugar
- 4.5 cups shrimp raw & shelled
- Heat the oil in a saucepan over a medium heat. Add the onions and cook till golden.
- Add the garlic, curry powder, turmeric, salt, mustard seeds and ginger and stir for 2 minutes to make a paste.
- Add the coconut milk, chopped tomatoes, tamarind paste, lemon juice and sugar. Stir and then allow to simmer for 8 - 10 minutes.
- Add the prawns and cook for a further 5 minutes until the prawns have cooked through.
- Serve with rice.