Coconut prawn curry

    35 min

    Jumbo prawns in a lightly spiced coconut curry sauce. This prawn curry is fab served over nutty brown rice.

    225 people made this

    Serves: 4 

    • 1 teaspoon rapeseed oil
    • 80g minced onion
    • 80g minced red pepper
    • 1 clove garlic, minced
    • 1 teaspoon ground cumin
    • 3/4 teaspoon ground coriander
    • 1/2 teaspoon curry powder
    • 125ml light coconut milk
    • 1 teaspoon sugar
    • 1/4 teaspoon crushed red chilli flakes
    • 450g jumbo prawns, peeled and deveined
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 2 tablespoons chopped fresh coriander

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper and garlic until vegetables begin to soften, about 3 minutes.
    2. Season with cumin, coriander and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar and crushed red chilli flakes. Bring to the boil. Reduce heat, and simmer, uncovered for 2 minutes.
    3. Stir in prawns, and increase heat to medium-high. Cook and stir until prawns are cooked through, about 4 minutes.
    4. In a small bowl, combine cornflour with 1 tablespoon water. Stir into prawn mixture, and cook until sauce has thickened, about 1 minute. Stir in coriander, and remove from heat.

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    Reviews in English (178)


    really enjoyed this, nice and spicy but not too overpowering.  -  03 Nov 2009


    A delicious light and spicy seafood curry. Next time I would like to cook it adding small pineapple pieces.  -  09 Aug 2009


    Sounds wonderful!  -  10 Sep 2009