Thursday, 10 April 2008

Creamy Prawn Curry

No pictures I am afraid - was gobbled before I had the chance!

Nicely spiced

Serves 2

12 raw king prawns
2 tsp red curry paste
1 carton coconut cream
1 small onion
1 clove garlic
1/2 inch piece ginger roughly chopped
1 large red chilli (deseeded)
appx 300ml light chicken stock
1 lime, juiced
1 tbsp sunflower oil
1 stick lemongrass, bashed
Black pepper to taste

1) Place the stock, lemongrass, chilli, juice of the lim and roughly chopped ginger in a pan, bring to the boil and reduce to a gentle simmer to infuse

2) Dice the onion and garlic, heat the oil in a wok or similar shaped pan, and add the onion, garlic and chili paste, fry for about 5 minutes or until softened but not coloured

3) Gently stir in the coconut cream and after about a minute carefully strain the stock into the pan and mix well, add the prawns for 2 minutes or until pink and serve immediately with rice


  1. As you know I´m experimenting with prawns so I made this the other night(I adapted your recipe a little). It was´s now become one of my fav curries!

  2. Glad to hear you are experimenting with prawns Tracey and enjoyed the curry! Its also good with fresh coriander added in too :)

    This is one of the staples in our house as so quick and tasty :)


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