Prawn & coconut curry

Prawn & coconut curry

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(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


  • 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.

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Comments, questions and tips

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14th Jul, 2009
coconut and curry; the perfect cobination :) at least thats what my teacher said when i served it up for my food tech exam. my friend richard lister (expert food critic) enjoyed it very much as i know you will. enjoy xxx
24th Jun, 2009
A beautiful curry! I've only ever "cooked" curry from a jar and thought the idea of using all the herbs and spices a little daunting but this was so much fun! The only (very small) complaint would be that it was more fragrant than spicy - the second time I made it, I added half a red chilli and it made all the differnce - still tasted amazing but with a bit of a kick!
30th May, 2009
This is a great prawn recipe. I used a tin of coconut milk in place of cream coconut and it worked well. The tangy sauce with the prawn was really refreshing. But I has quite a lot of sauce for the prawns so i added in some cauliflower to make it a bit more chunky and it went really well together. Might try this with a white fish!
29th Apr, 2009
I have never made a curry from scratch before and I was over the moon with how well this turned out. A beautiful recipe which makes a totally delicious looking (I took photos to show my colleagues - they were suitably impressed/jealous!) and tasting curry!!
2nd Mar, 2009
Mmmmmm! My friend and I cooked this curry on Saturday night but left out the tinned tomatoes but put tomato puree in instead (I would have like the chopped tomatoes but my friend doesn't like them). It still tasted really yummy though even with the slight detour off the recipe!
deany_mc's picture
19th Feb, 2009
I loved the simplicity of the dish. It is also very flavoursome. I don't eat prawns(allergies!!)...But I had the curry sauce that accompanies the prawns,and it's still wonderful! I recommend everyone to try it at least's an experience for your taste buds!
9th Feb, 2009
Tried this and both my husband and myself thought it was very tasty. Will use this recipe again
jenwen74's picture
11th Jan, 2009
The best curry I have ever made and tasted!! thank you very much for the delicious recipe x
11th Nov, 2008
This is a lovely quick curry sauce. Didnt have coconut cream but used coconut milk instead - also added some Red Thai Curry paste and a few chilli flakes as we like our food spicy. Will make again.
3rd Nov, 2008
So quick and easy yet full of taste. I froze the sauce a week ahead. Then defrosted it and added small prawns. I served it with mini bombay potatoes as a starter with a difference.


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