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Recipes
Coconut Curry Prawns
This rich and aromatic coconut curry dish brings warmth and depth to tender, juicy prawns. Fragrant spices, creamy coconut milk, and a splash of lime create the perfect balance of heat and brightness. Simple yet flavorful, it’s a quick dish that delivers bold flavors with minimal effort.
Chef’s Tip
Ingredients
- 0.3 kg large peeled, deveined prawns (about 22)
- 1 tablespoon coconut oil
- ½ cup diced red onion
- 5 cloves garlic, pressed
- 2 teaspoons curry powder
- ½ cup coconut milk
- 1 ½ tablespoons lime juice
- 1 teaspoon maple syrup
- Sea salt and pepper, to taste
Directions
- Heat the oil: In a medium pan over medium heat, warm coconut oil and sauté red onion for 3-4 minutes until translucent.
- Bloom the spices: Stir in garlic and curry powder and cook for 1 minute until fragrant.
- Build the sauce: Add coconut milk, maple syrup, sea salt, and pepper, stirring well as the mixture thickens.
- Finish with lime: Once the sauce is smooth, add lime juice and mix to combine.
- Cook the prawns: Add prawns and cook over low-medium heat, stirring frequently. They will turn pink and opaque in about 4-5 minutes.
- Serve: Transfer to a shallow bowl and garnish with lime wedges or fresh mint leaves.
Chef’s Tip
For extra depth, toast the curry powder in the pan before adding the oil. If you love a bit of heat, stir in a pinch of chili flakes or fresh chopped Thai chilies.
