Prawn coconut curry

    40 min

    Very tasty coconut prawn curry to impress :) To make things even easier, you can prepare the sauce ahead of time and freeze it.


    Sofala, Mozambique
    10 people made this

    Serves: 4 

    • 2 onions, sliced
    • 1 (5cm) piece root ginger, grated
    • 4 garlic cloves, crushed
    • 2 tablespoons oil
    • 1/2 teaspoon ground turmeric
    • 1 tablespoon ground coriander
    • 100g cream of coconut
    • 1 (400ml) tin chopped tomatoes
    • 1 tablespoon chutney
    • 1 green chilli, seeded and chopped
    • 600g prawns, cleaned and peeled
    • salt to taste
    • lemon juice
    • fresh coriander

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Fry onions, ginger, and garlic in oil for about 10 minutes.
    2. Stir in turmeric, and coriander, and fry off for another minute.
    3. Tip mixture into a blender with tomatoes and coconut cream. Blend to a puree.
    4. Return to the pan with 300ml of water, the chutney and chilli.
    5. Simmer for 10 minutes. You can freeze the sauce at this stage!
    6. Stir in prawns and cook only for a few minutes until prawns are opaque.
    7. Season to taste with salt, lemon juice and some fresh coriander.


    Add more cream of coconut if desired.

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