Creamy Coconut Prawn Curry

Creamy Coconut Prawn Curry

Enjoy our recipe Creamy Coconut Prawn Curry by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3635 kJ (868 kcal)
Protein32 g
Fat37 g
Carbohydrates98 g
Fiber9 g


chef's knife, high-sided container, Paper Towel, cutting board, spatula, pot, bowl, Spoon, non-stick frying pan

Recipe instructions:


Place the prawns in a bowl with lukewarm water. Change the water every minute until the prawns are defrosted.

  • 3.5 oz Shrimp, frozen
    3.5 oz Shrimp, frozen

Cut the pepper into strips, the onion into rings, peel and chop the ginger and garlic. Put the peppers and onions into a bowl and garlic and ginger into a second one.

  • 1 Bell pepper, red (~ 5.1 oz)
    1 Bell pepper, red (~ 5.1 oz)
  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • ½ in Ginger (~ 0.2 oz)
    ½ in Ginger (~ 0.2 oz)

Cook the rice according to the package instructions.

  • ½ cup Rice
    ½ cup Rice

Heat the canola oil in a non-stick frying pan over medium heat. Add the prawns and fry until golden brown. Set aside.

  • 1 tsp Canola oil
    1 tsp Canola oil

Add the canola oil into the pan.Add the peppers and onion and fry for 5-6 minutes. Add the garlic and ginger and fry for 1-2 minutes, stirring occasionally.

  • 1 tsp Canola oil
    1 tsp Canola oil

Mix the coconut milk, vegetable broth, and starch in a small bowl. Add to the pan with curry paste, season with salt and let simmer for approx. 5 minutes.

  • ½ cup Coconut milk
    ½ cup Coconut milk
  • ½ cup Vegetable broth
    ½ cup Vegetable broth
  • 1 tsp Cornstarch
    1 tsp Cornstarch
  • ½ tsp Curry paste, red
    ½ tsp Curry paste, red
  • Salt

Turn the heat to low, add the prawns back into the pan and let simmer for approx. 3-4 minutes.


    Serve the curry on a bed of rice.


      Enjoy your meal!