Prawn & coconut curry

Prawn & coconut curry

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(60 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

    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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24th Apr, 2008
Lovely and easy recipe. Can't wait to try it again!!
23rd Apr, 2008
forgot to mention... I also used fresh mango (half) rather than the chutney which I'm guessing would have made it less sweet
23rd Apr, 2008
Excellent Recipe, worked a treat. The only bit I was unsure on was the portion sizes, as I made half the required amount. It doesn't say how much turmeric. But it turned out really well. I added some hard boiled eggs which were very popular. I would say next time two chillies would be good, and I thought also either add some cashew nuts / spinach at the end.
21st Apr, 2008
This was a tasty recipe next time I will use 2 chillies. Also great you can freeze sauce for a quick workday meal.
17th Apr, 2008
I found this to be of an incredibly grainy consistency and for that reason alone would make again. Maybe if you used coconut milk instead of coconut cream, I don't know.... is too forgettable to repeat. I tried 2 chillies but still did not set tatse buds alight!!
16th Apr, 2008
Wow - first time I've attempted something like this - easy and absolutely delicious would definitely make it again and again
12th Apr, 2008
just making this now can any one advise me on how much Turmeric to use ?
8th Apr, 2008
delicious recipe, and so quick and easy to make. Just served with fragrant rice for a lovely tea time meal!
3rd Apr, 2008
Really tasty and very quick and easy. Portions a bit small, I made for four but we ate it between two!
18th Mar, 2008
Great recipe - seriously tasty although would definitely suggest adding more chilli's as not enough kick with just the one. Also, on my second attempt I omitted the mango chutney and much preferred the taste - far less sweet and more creamy curry tasting!


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