How to make prawn curry in coconut milk

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July 22, 2015 Posted by Shweta Shanbhag

Grated Coconut – 2 cups

1 medium sized onion

2 tomatoes- finely chopped

Ginger – 1 inch piece, julienned

5-6 Garlic flakes – finely chopped

2 green chilli – slit in the middle

1 tsp coriander powder

1 tsp black pepper powder

1 tsp cumin powder

1 tsp mustard seeds

Lemon grass – cut into 5-6 2 inch pieces

Coriander leaves – handful

  1. For the coconut milk: Take 2 cups of freshly grated coconut, add 1 cup of warm water and a pinch of salt and grind in a grinder. Strain it using a muslin cloth to extract the thick milk. Again add some water to the coconut and blend in a grinder and strain it to get thin coconut milk. Keep this aside. Alternatively you can use 1 can of coconut milk or coconut milk powder to make 1 cup of coconut milk.
  2. Add 2 tsp coconut oil in a pan. When hot, add 1 tsp mustard seeds and saute till they crackle.
  3. Add 1 split green chilli and saute for a minute. Add a pinch of asafoetida. Add 1 medium sized onion finely chopped and saute till translucent.
  4. Add finely chopped ginger and garlic and saute for 1 min
  5. Now add 1 tsp turmeric, 1 tsp coriander powder, 1 tsp black pepper powder, 1 tsp cumin powder and saute.
  6. Add 2 finely chopped tomatoes, mix well and cook for 5 mins.
  7. Add 1 lemon grass leaf chopped into 2 inch pieces. Add a handful of coriander stalks to the curry
  8. Add cleaned and de-veined prawns and saute for 4-5 mins till its well coated with all spices.
  9. Cover the lid and let this cook on a slow flame for 3-4 mins. The tomato will leave some water and the prawns will cook in the same.
  10. Now add the coconut milk. Add water if needed to adjust the consistency. Add salt according to taste. Cover and cook for 5 mins.
  11. Garnish with freshly chopped coriander leaves and serve with rice.

One of my favourite dishes when I go to a Thai restaurant is the Thai coconut red curry. That was before I started to make my own at home. Homemade Thai coconut red curry with prawns is easy, quick and full of so much flavour! It is way better than take out, and takes just 15 minutes to cook, and 10 minutes of prep time. Weeknight dinners have never been so easy.

How to make prawn curry in coconut milk

The flavour in homemade Thai curry is unmatched. From the second that red curry paste starts sizzling in your wok, the aromas are absolutely incredible. You know it is going to be a good meal when your mouth starts salivating as soon as you start. true story.

Ingredients in Thai Coconut Red Curry

  • vegetable oil
  • prawns – 12-15 prawns, peeled and deveined.
  • Thai red curry paste – the base flavour in this dish.
  • coconut milk – I used regular coconut milk, but you can use lite too.
  • vegetables – snap peas (or green beans), red bell pepper, green bell pepper
  • seasonings – brown sugar, Thai fish sauce, fresh lime juice
  • herbs – dried lemongrass, fresh basil leaves

How to make prawn curry in coconut milk

How to Make Thai Coconut Red Curry with Prawns

  1. Prepare the red curry base. Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds. Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
  2. Add prawns and vegetables. Add prawns, snap peas, and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.
  3. Add more flavour. Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles.

How to make prawn curry in coconut milk

Tips for Making Thai Red Curry

  1. Have your ingredients prepared. This dish takes just 15 minutes to cook, so things move quickly. It’s nice that there isn’t too much prep involved either. The only prep you will need to do is deveining the prawns and slicing up a few vegetables. For the seasoning, I just jeep my measuring spoons close by and measure as I go along.
  2. Substitute the protein: This recipe is so delicious and full of flavour. But if you are not a big seafood fan, you can easily substitute the shrimp for chicken or tofu. If cooking with chicken, simmer the chicken for 5 minutes before you add in the bell peppers and snap peas, and then simmer together for another 4-5 minutes, until the chicken is fully cooked.
  3. Start preparing your side dishes. If you are serving this with some rice, prepare the rice first, since it will take more time. If serving with noodles, you can start preparing them while the curry is simmering so that it will be done around the same time. This will maximize the use of your time and you can coordinate in this way to ensure that your entire meal is ready at the same time and nothing goes cold.
  4. Get the consistency you want. If the sauce is too thick, easily thin it out with some water.

How to make prawn curry in coconut milk

How to Serve Thai Coconut Red Curry with Prawns

Thai coconut red curry with prawns pairs so unbelievably well with coconut rice, and it really enhances the coconut flavours in this dish. It also goes really well served over noodles.

More Thai Dishes

  • 10-Minute Chicken Pad Thai
  • Thai Yam and Sweet Potato Yellow Curry
  • Thai Red Curry Mussels
  • Easy Coconut Rice

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How to make prawn curry in coconut milk

Thai Coconut Red Curry with Prawns

5 from 10 reviews

  • Author: Sam | aheadofthyme.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 – 4 servings 1 x

Description

Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner in just 15 minutes!

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 (400 ml) can of coconut milk, regular or lite
  • 1 tablespoon dried lemongrass
  • 1 tablespoon brown sugar
  • 12 – 15 prawns, deveined
  • 1 – 2 cups snap peas (or green beans)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 – 2 tablespoons Thai fish sauce
  • 1 tablespoon fresh lime juice
  • 1 cup fresh basil leaves

Instructions

  1. Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.
  2. Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
  3. Add the prawns, snap peas (or green beans), and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.
  4. Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles.

  • Category: Curry
  • Cuisine: Thai

Keywords: Thai red curry, prawn curry, red curry, curry, weeknight dinner

Did you make this recipe?

I’d love to see! Tag me @aheadofthyme on Instagram.

One more recipe from mom and me is this classy Prawns Curry in Coconut Milk! We have tried a lot of prawn recipes with different variations. So we decided to make something light yet tasty. Hence we came out with this mouthwatering Prawns Curry in Coconut Milk. To be honest it was so yum that I could have just drank it like a stew Or soup. This tastes great with pav, bread and steamed rice. Just accompany with fried prawns Or any fried fish. I bet you will be on seventh heaven.

How to make prawn curry in coconut milk

How to make prawn curry in coconut milk

I am glad and very delighted to share this recipe with all my readers. This dish is quite simple to make. This entire week was prawns week for us. As practically every day we have eaten prawns. Prawns fry, Prawns fried rice, Prawns curry, Prawns pulao lol. Guess next week we will take a break on eating prawns.

How to make prawn curry in coconut milk

Prawns is such kind of coastal food the more you eat the more you want. Plus when prawns is clubbed with coconut milk its divine and creates a different impact to the dish. The Indian spices, subtle flavors, coconut milk just gives the perfect taste to this curry.

How to make prawn curry in coconut milk

I have used thick and thin coconut milk. Now let me explain you there are two kinds of coconut milk Thick coconut milk and Thin coconut milk. Next question would be how would you differentiate between them. Let me answer you first grate fresh coconut. Take the fresh grated coconut grind into a processor with little water. Take a mesh strainer and extract the milk Or squeeze with your hand and strain the coconut on strainer. This is your thick coconut milk.

How to make prawn curry in coconut milk

Now take the leftover coconut pulp and grind into the processor with /2 cup water. Again squeeze on the strainer and extract the milk. This would be your. If you don’t have fresh grated coconut available just use the ready coconut milk Or cream available in stores. However the fresh coconut milk gives a great fresh flavor to the curry.

Total Time: 20 mins (5 mins preparation+ rest for cooking)

Serves: 4 people

Ingredients:

  1. 150 gms fresh prawns
  2. 2 tbsp coconut oil
  3. 1/2 fresh grated coconut Or 2 cups milk
  4. 1 chopped tomato
  5. 7 to 8 small red onion Or sambar onion
  6. 2 inch ginger julienne
  7. 3 to 4 green chilies slit in between
  8. 20 curry leaves
  9. 1 t/s fenugreek seeds
  10. 1 tbsp turmeric
  11. 1 t/s asofoetida (hing)
  12. 1 t/s black pepper powder
  13. 1 tbsp coriander seed powder (dhaniya)
  14. 1 tbsp fennel seed powder (saunf)
  15. 1 tbsp mustard seeds
  16. 2 to 3 red kashmiri chilies
  17. salt as per taste

Method:

Firstly grind the fresh grated coconut and extract thick and thin coconut milk as described above.

How to make prawn curry in coconut milk

Clean prawns and keep aside. Chop onion, ginger, tomatoes, chilies and keep aside.

How to make prawn curry in coconut milk

Take a vessel add oil. Keep heat on low mode. Once oil is hot saute mustard seeds, fenugreek seeds, kashmiri chilies for a minute.

How to make prawn curry in coconut milk

Now add small onion, green chilies and asofoetida. Saute for a minute.

How to make prawn curry in coconut milk

Add ginger juliennes and saute for another minute.

How to make prawn curry in coconut milk

It’s time to add all spices (turmeric, coriander seed powder, fennel seed powder, cumin seed powder and black pepper powder). Stir all nicely.

How to make prawn curry in coconut milk

Now leave some space for prawns. Add prawns in empty space and saute for 3 to 4 mins. Once they are slightly brown.

How to make prawn curry in coconut milk

Mix prawns into the masala. Add chopped tomatoes

How to make prawn curry in coconut milk

Cover with a lid for 2 mins.

How to make prawn curry in coconut milk

Pour the thin coconut milk first. Stir all nicely. Allow to cook until it starts bubbling.

How to make prawn curry in coconut milk

Finally add thick coconut milk along with salt for seasoning.

How to make prawn curry in coconut milk

Let this cook for another 2 to 3 mins more on medium heat.

Your Prawns Curry in Coconut Milk is ready. Serve hot with pav Or steamed rice. Don’t forget to garnish with coriander leaves.

Notes:

  • Vegetarians could replace prawns with paneer, potatoes, aubergines.
  • You could add onion paste for a different flavor.
  • Same curry can be made with other fish Or chicken.
  • If fresh coconut isn’t available use the ready coconut milk from store.

The printable version and detailed recipe below:

Delicious curry with fresh spicy flavours – ideal for part of a relaxed curry buffet

Freezable (Freeze the sauce and warm up with frozen prawns.)

Nutrition: per serving

Highlight Nutrient Unit
kcal 163
fat 8 g
saturates 4 g
carbs 8 g
sugars 5 g
fibre 1 g
protein 15 g
low in salt 0.55 g

Ingredients

  • 2 onions, sliced
  • thumb-size piece fresh root ginger, grated
  • 4 garlic cloves, crushed
  • 2 tbsp sunflower oil
  • ½ tsp turmeric
  • 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
  • handful chopped coriander
  • juice 1 lemon
  • 1 large green pepper, quartered, deseeded and sliced at an angle

Method

  • STEP 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.

Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.

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.

Make this flavor-packed Indian coconut curry shrimp from scratch in under 30 minutes. Once you make this, there is no going back to the jarred sauce! (Dairy Free, Gluten Free).

How to make prawn curry in coconut milkJump to:

  • About This Recipe
  • Ingredients
  • How To Make Coconut Curry Shrimp
  • Serving Suggestions
  • Storage Suggestions
  • You Might Also Like
  • Recipe Card

About This Recipe

Coconut Curry Shrimp is one of the easiest curries you can try your hands on. This warm and comforting shrimp dish comes together in under 30 minutes using simple pantry ingredients!

This one-pot curry is loaded with coconut flavors and is perfect to mop with naan bread or rice. My recipe to make this coastal shrimp curry is as authentic as it can get. No marination, no curry powder, just a handful of basic Indian spices, and you will have a bowl full of yummy coconut shrimp curry on your table in no time.

This recipe can be easily doubled or tripled. I am telling you this because next time you have a get-together at home, make it and impress your guests with your cooking skills.

Ingredients

How to make prawn curry in coconut milk

Shrimp – Use fresh or frozen shrimp in any size that you like, small, medium, jumbo, all works. If using fresh, make sure to de-vein them. Frozen shrimps are mostly deveined and cleaned. Thaw them before using them in the curry.

Place the unopened bag of frozen shrimp in a large bowl of cold water. Do not use hot water as it may cook the shrimp. Press the bag with a plate to hold it down. Let it sit for 20-25 minutes until the shrimp are completely thawed.

Cleaning and deveining shrimp is easier than you think. Start by rinsing shrimp in cold water and discard the ones that are discolored or slimy.

Hold the shrimp and firmly twist its head. Hold the tail, peel away the outer shell, and pull off the legs from the underside of the shell.

Now use a knife and put a small cut that runs down the length of the shrimp’s back. Once you make a cut, you will see a small black line, it’s the vein. Use the tip of the knife to pull out the vein and discard it. Keep the tail on or discard it. Rinse them once more with cold water and use them.

Coconut Milk – coconut milk makes this curry very creamy and flavorful. Use canned or make it at home.

Making coconut milk at home using fresh coconut is very easy. Homemade coconut milk is free of any additives and is much economical to make at home.

Break open a fresh coconut and take out the flesh. Cut the flesh into small pieces and add it to a blender along with 2 cups of water. Blend for 2 minutes. Pass this mixture through a fine-mesh strainer. Press from the back of a ladle to get as much milk as possible. Discard the leftover coconut or use it in compost. Transfer the milk to a glass bottle and refrigerate for up to 2 days. Stir well before use.

Oil – You can use any vegetable oil of your choice. For a more authentic and traditional taste use coconut oil

Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, and ground black pepper.

Tamarind Paste – It gives a lovely tang to the curry. Replace it with lime juice if tamarind is not available.

Curry Leaves – Use fresh and green curry leaves for a South Indian touch.

Others -You will also need onion, dry red chilies, green chili peppers, ginger garlic paste, tomato, and salt. Adjust the green chili peppers as per your liking.

How To Make Coconut Curry Shrimp

Heat 3 tablespoon vegetable or coconut oil in a skillet over medium-high heat.

How to make prawn curry in coconut milk

Once the oil is hot, add 15-20 curry leaves and 1 cup finely chopped onion and fry till onions turn translucent (6-8 minutes).

How to make prawn curry in coconut milk

Add 2 dry red chilies (broken) and 2 green chili peppers (slit into half). Cook for a minute.

How to make prawn curry in coconut milk

Now add 2 teaspoon ginger garlic paste and cook until the raw smell is gone (2-3 minutes).

How to make prawn curry in coconut milk

Add ½ cup finely chopped tomatoes and ½ cup water. Cook for 2-3 minutes.

How to make prawn curry in coconut milk

Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, ½ teaspoon ground black pepper, and salt to taste. Cook for 10-15 seconds.

How to make prawn curry in coconut milk

Now add ½ cup of water and 1 tablespoon tamarind paste and cook for 3-4 minutes stirring occasionally.

How to make prawn curry in coconut milk

Add 1 cup coconut milk and bring to a boil. Reduce the heat to low and cook for 2-3 minutes.

How to make prawn curry in coconut milk

Add 14 oz (400 g) shrimp and cook for another 3-4 minutes. You can add ½ teaspoon brown sugar to balance the spicy and tangy taste of the curry but it is totally optional.

How to make prawn curry in coconut milk

Garnish with chopped cilantro and serve hot with naan or rice.

How to make prawn curry in coconut milk

Serving Suggestions

Serve this delicious curry with any kind of rice you like. Try out my instant pot basmati rice and Instant pot jasmine rice recipes.

You can also serve it with naan bread or lachha paratha. Do not forget to serve vinegar onion and kachumber salad on the side.

Storage Suggestions

This curry can be refrigerated in an airtight container for up to 3 days. It is not freezer-friendly! While thawing, coconut milk will split and spoil the texture of the curry.

Make this flavor-packed Indian coconut curry shrimp from scratch in under 30 minutes. Once you make this, there is no going back to the jarred sauce! (Dairy Free, Gluten Free).

How to make prawn curry in coconut milkJump to:

  • About This Recipe
  • Ingredients
  • How To Make Coconut Curry Shrimp
  • Serving Suggestions
  • Storage Suggestions
  • You Might Also Like
  • Recipe Card

About This Recipe

Coconut Curry Shrimp is one of the easiest curries you can try your hands on. This warm and comforting shrimp dish comes together in under 30 minutes using simple pantry ingredients!

This one-pot curry is loaded with coconut flavors and is perfect to mop with naan bread or rice. My recipe to make this coastal shrimp curry is as authentic as it can get. No marination, no curry powder, just a handful of basic Indian spices, and you will have a bowl full of yummy coconut shrimp curry on your table in no time.

This recipe can be easily doubled or tripled. I am telling you this because next time you have a get-together at home, make it and impress your guests with your cooking skills.

Ingredients

How to make prawn curry in coconut milk

Shrimp – Use fresh or frozen shrimp in any size that you like, small, medium, jumbo, all works. If using fresh, make sure to de-vein them. Frozen shrimps are mostly deveined and cleaned. Thaw them before using them in the curry.

Place the unopened bag of frozen shrimp in a large bowl of cold water. Do not use hot water as it may cook the shrimp. Press the bag with a plate to hold it down. Let it sit for 20-25 minutes until the shrimp are completely thawed.

Cleaning and deveining shrimp is easier than you think. Start by rinsing shrimp in cold water and discard the ones that are discolored or slimy.

Hold the shrimp and firmly twist its head. Hold the tail, peel away the outer shell, and pull off the legs from the underside of the shell.

Now use a knife and put a small cut that runs down the length of the shrimp’s back. Once you make a cut, you will see a small black line, it’s the vein. Use the tip of the knife to pull out the vein and discard it. Keep the tail on or discard it. Rinse them once more with cold water and use them.

Coconut Milk – coconut milk makes this curry very creamy and flavorful. Use canned or make it at home.

Making coconut milk at home using fresh coconut is very easy. Homemade coconut milk is free of any additives and is much economical to make at home.

Break open a fresh coconut and take out the flesh. Cut the flesh into small pieces and add it to a blender along with 2 cups of water. Blend for 2 minutes. Pass this mixture through a fine-mesh strainer. Press from the back of a ladle to get as much milk as possible. Discard the leftover coconut or use it in compost. Transfer the milk to a glass bottle and refrigerate for up to 2 days. Stir well before use.

Oil – You can use any vegetable oil of your choice. For a more authentic and traditional taste use coconut oil

Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, and ground black pepper.

Tamarind Paste – It gives a lovely tang to the curry. Replace it with lime juice if tamarind is not available.

Curry Leaves – Use fresh and green curry leaves for a South Indian touch.

Others -You will also need onion, dry red chilies, green chili peppers, ginger garlic paste, tomato, and salt. Adjust the green chili peppers as per your liking.

How To Make Coconut Curry Shrimp

Heat 3 tablespoon vegetable or coconut oil in a skillet over medium-high heat.

How to make prawn curry in coconut milk

Once the oil is hot, add 15-20 curry leaves and 1 cup finely chopped onion and fry till onions turn translucent (6-8 minutes).

How to make prawn curry in coconut milk

Add 2 dry red chilies (broken) and 2 green chili peppers (slit into half). Cook for a minute.

How to make prawn curry in coconut milk

Now add 2 teaspoon ginger garlic paste and cook until the raw smell is gone (2-3 minutes).

How to make prawn curry in coconut milk

Add ½ cup finely chopped tomatoes and ½ cup water. Cook for 2-3 minutes.

How to make prawn curry in coconut milk

Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, ½ teaspoon ground black pepper, and salt to taste. Cook for 10-15 seconds.

How to make prawn curry in coconut milk

Now add ½ cup of water and 1 tablespoon tamarind paste and cook for 3-4 minutes stirring occasionally.

How to make prawn curry in coconut milk

Add 1 cup coconut milk and bring to a boil. Reduce the heat to low and cook for 2-3 minutes.

How to make prawn curry in coconut milk

Add 14 oz (400 g) shrimp and cook for another 3-4 minutes. You can add ½ teaspoon brown sugar to balance the spicy and tangy taste of the curry but it is totally optional.

How to make prawn curry in coconut milk

Garnish with chopped cilantro and serve hot with naan or rice.

How to make prawn curry in coconut milk

Serving Suggestions

Serve this delicious curry with any kind of rice you like. Try out my instant pot basmati rice and Instant pot jasmine rice recipes.

You can also serve it with naan bread or lachha paratha. Do not forget to serve vinegar onion and kachumber salad on the side.

Storage Suggestions

This curry can be refrigerated in an airtight container for up to 3 days. It is not freezer-friendly! While thawing, coconut milk will split and spoil the texture of the curry.

How to make prawn curry in coconut milk

less than 30 mins

This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice.

less than 30 mins

Ingredients

For the boiled basmati rice

  • 350g/12oz basmati rice
  • 1 tbsp ghee
  • pinch smoked salt

For the prawns

  • ½ tsp ground turmeric
  • 1 tsp salt
  • 400g/14oz prawns, peeled and de-veined (the largest size you can find)
  • 90ml/3fl oz vegetable oil
  • 2 bay leaves
  • 3 medium red onions, blended to a fine paste
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 2 tbsp ginger and garlic paste
  • 2 green chillies, slit lengthways
  • 75ml/2½fl oz coconut milk
  • shellfish stock or water, if needed
  • ½ tsp sugar (optional)
  • ½ tsp ground green cardamom
  • 1 tbsp chopped fresh coriander
  • ½ lime, juice only

Method

For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.

For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.

Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.

Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.

Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.

Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary.

Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately.

Warm up the coldest day with a creamy coconut milk curry – it’s got quite a kick!

Nutrition: per serving

Nutrient Unit
kcal 294
fat 16 g
saturates 8 g
carbs 8 g
sugars 0 g
fibre 0 g
protein 31 g
salt 2.76 g

Ingredients

  • 2 red chillies split, cut into quarters lengthways and seeded
  • 1 small red onion , chopped
  • 2.5cm piece of fresh root ginger , peeled and chopped
  • 1 tbsp vegetable or sunflower oil
  • 1 tsp black mustard seed
  • ½ tsp fenugreek seeds
  • 14 curry leaves , fresh or dried
  • ½ tsp turmeric
  • ½ tsp cracked black peppercorns
  • 250g jumbo prawns , leave some with their tails on if you like
  • 150ml reduced-fat coconut milk

To serve

  • a squeeze of lime
  • chopped fresh coriander , plus a sprig or two
  • freshly boiled basmati rice

Method

  • STEP 1

In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste – you may need to scrape it down the sides.

Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves – they’ll crackle and pop – and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.

Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything’s heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.