Prawn & coconut curry

Prawn & coconut curry

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(59 ratings)

Prep: 20 mins Cook: 12 mins


Serves 8

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Nutrition and extra info

  • Freeze the sauce and warm up with frozen prawns.

Nutrition: per serving

  • kcal163
  • fat8g
  • saturates4g
  • carbs8g
  • sugars5g
  • fibre1g
  • protein15g
  • salt0.55g
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  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-size piece fresh root ginger, grated
  • 4 garlic cloves, crushed
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp ground coriander
  • 400ml can chopped tomatoes in rich juice
  • 100g creamed coconut, chopped
  • 1 tbsp mango chutney
  • 1 green chilli, halved, deseeded and sliced at an angle
  • 3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • handful chopped coriander
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 large green pepper, quartered, deseeded and sliced at an angle


  1. Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.

  2. Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.

  3. Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

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Comments, questions and tips

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25th Sep, 2008
As mentioned in all the other comments, this is a fantastic dish. I made it for a buffet party with some other dishes and the bowl was wiped clean with people commenting on how wonderful it was. I have made it several times since and will keep on doing so.
25th Sep, 2008
I agree with collette it was forgettable even with some coconut cream added as well it was just lacking something, maybee it could do with some garam masala.
24th Sep, 2008
Easy to make and great tasting result. Halved the ingredients to make less but still added two chillis. Will try adding some veg next time.
16th Sep, 2008
Hi, tried this recipe as I had prawns to use. Made it kind of to the above I didnt have creamed coconut so I used coconut milk probably turned out runnier than it should but it gave you more sauce I suppose. I also added spinach leaves and green beans as I added the prawns as I didnt have a pepper and I had a ripe mango in the fruit bowl so added that too as I thought it might be an insentive for the kids to eat it!!!!. it was delicious!, even the kids ate it so that is a tell tale sign it was good. I am going to make it for friends who are coming to supper next week and I might just add more chilli to add a bit more kid for adults.
31st Aug, 2008
Use fresh tomato's and mango pickle not chutney and blend everything together at the end nice thick sauce
31st Aug, 2008
Have made this twice the first time I didn't put in enough chilli but I used mango pickle(which is spicier)and so still had quite a bite, also used fresh tomatoes not tinned, the next time put in more chilli and it was really good spicy but a fresh taste as well. I have just picked a load of tomatoes from the garden and done enough for several curries to freeze, this is a really nice sauce and it can be has hot or mild as you like.
15th Aug, 2008
very tasty, i halved the quanties though. i used a green pepper too although it isnt listed in the ingredients the picture and recipe suggests it was meant to be
17th Jun, 2008
Was nice but I couldnt blend everything (I have no blender). Seemed quite watery but I persevered and it came out ok in the end. Was a lovely meal but not as good as other prawn curries I have tried on this site.
12th May, 2008
Better than takeaway. Didn't have ground coriander or tumeric so substituted garam masala, and it was wonderful. The chutney really makes it.
7th May, 2008
Brilliant! Very easy and extreamly satisfiying! I left out the mango chutney but added garam masala and whole green finger chilli (with seeds!) for extra hotness but before adding those two ingredients i took a portion out for the kids. Hubby and I loved it. I shall defintely cook it for entertaining. Enjoy - we did!


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