Prawn & coconut curry

Prawn & coconut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(69 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Aug, 2020
Love this! I also add baby corn/red pepper.
Cookiecaron's picture
20th Feb, 2017
Love this curry, often add spinach and use salmon instead of prawns.
18th Oct, 2016
Amazing!! So so nice, would definitely recommend. I used 15g of creamed coconut and missed out the mango chutney to make it slightly healthier. I also added a bag of stir fry veg (breansprouts, greens and red pepper) to bulk it out.
22nd Feb, 2016
Yummy! I put about one and a half times the suggested tumeric and coriander and added a tsp of garam marsala for extra flavour and added red pepper and baby bok choy for veg and texture. I also just used half a can of coconut cream because creamed coconut was 3 times the price. Served over quinoa. Delish! Will make again!!
10th Aug, 2015
Delicious! I added a squeeze of sriracha to make it a bit spicier and bulked it out with broccoli and courgette. Yum.
17th Jul, 2015
Pleasant enough, but not particularly spicy. I used 2 green chillies, it really needs more! Also, no way would this serve 8 people. It does say "ideal as part of a buffet" so it may serve 8 if you're having 2 or 3 different curries, side dishes etc. but as it is, this recipe served 4 for me (less prawns used, but everything else the same). Might stretch to 6 with a bit more water in the sauce (I didn't measure it, just washed out the tomato tin).
8th Jan, 2014
very easy and delicious, although I added fennel seeds and a little cumin and seasoning to mine and served with yoghurt. Will become a regular feature!
6th Aug, 2013
Very simple. Very quick. Very easy. Great taste - and great that it can be made in advance and prawns added at the end.
20th Apr, 2013
I followed this receive from my iPad and was confused when the instructions said add peppers? It appears that the ingredients list is missing green pepper on this electronic version. It was very nice as we added a pepper that we had. A little runny for me would thicken it up a bit next time.
30th Jan, 2013
Really easy and quick to make - so nice to have a low fat curry to curb my takeaway cravings!! Will definitely be making this again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Florence Dixon
19th Aug, 2019
This was delicious, I forgot to buy a green pepper so added petit pois and it was really great - I think perhaps even better than if I'd had a pepper! Went really well with channa sag, taro root curry and brown rice.
Want to receive regular food and recipe web notifications from us?