AsianLunchMain courseDinner
Prawn Curry with Coconut Milk
35 minutes and a dish that smells like a vacation. Prawns, curry, coconut milk: a Thai recipe you'll make every week, guaranteed. The prawns are already cooked, so just build a beautiful creamy sauce and dinner is sorted. Serve with basmati rice and everyone's happy.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Difficulty
- Easy
Method
- 1Peel the prawns, leaving the tails on. Rinse them, drain and pat them dry with paper towels.💡 TipPatting the prawns dry prevents adding extra water to the sauce.
- 2Peel and finely chop the onion and garlic cloves. Heat the oil in a pan or sauté pan, cook the onion and garlic without letting them brown. Season with salt and pepper, add the curry powder and mix well.💡 TipGarlic burns fast and turns bitter. As soon as it starts to colour, add the curry and move on.
- 3Pour in the coconut milk and let it simmer for 2 minutes over low heat. Add the prawns, stir gently and simmer for 15 minutes over low heat. Check the seasoning, adjust if needed and serve hot with basmati rice.💡 TipMake sure the sauce doesn't reduce too much during the 15 minutes. If it thickens too fast, add a splash of water.
Tips & variations
For an even more fragrant dish, marinate the prawns 30 minutes before in a little coconut milk and curry. The flavors really intensify.
Adjust the coconut milk to taste: 200ml for a lighter sauce, 300ml for a richer one.
You can swap the prawns for king prawns or scallops, both work beautifully.
Lighter version: light coconut milk and swap basmati for brown rice or quinoa.
Adjust the coconut milk to taste: 200ml for a lighter sauce, 300ml for a richer one.
You can swap the prawns for king prawns or scallops, both work beautifully.
Lighter version: light coconut milk and swap basmati for brown rice or quinoa.
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