Creamy Coconut Prawn Curry with Steamed Rice

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Creamy Coconut Prawn Curry with Steamed Rice

Tender prawns simmered in a velvety coconut curry sauce infused with garlic, ginger, and mild spices — served over hot steamed rice. It’s light, flavorful, and ready in under 30 minutes, making it perfect for both weeknight dinners and elegant gatherings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

 Ingredients

For the Curry:

1 lb (450 g) raw prawns or shrimp, peeled and deveined

1 tbsp olive oil or coconut oil

1 onion, finely chopped

2 garlic cloves, minced

1-inch piece fresh ginger, grated

1 red bell pepper, sliced

1 medium tomato, chopped

1 can (400 ml) coconut milk

2 tsp mild curry powder

½ tsp turmeric

½ tsp ground cumin

¼ tsp chili flakes

Salt & black pepper, to taste

Juice of ½ lime

1 tbsp fresh cilantro or parsley, chopped

For the Rice:

  • 1 cup basmati rice
  • 2 cups water
  • Pinch of salt

Optional Garnish:

  • Fresh herbs (cilantro, parsley, or mint)
  • Lime wedges
  • Toasted coconut flakes
 Instructions

1. Cook the Rice

  1. Rinse rice under cold water until water runs clear.
  2. In a saucepan, bring water and salt to a boil.
  3. Add rice, cover, and reduce heat to low.
  4. Simmer for 12–15 minutes, until fluffy and tender. Remove from heat and keep covered.

2. Prepare the Curry Base

  1. In a large skillet or pan, heat oil over medium heat.
  2. Add onion and saute for 3–4 minutes, until soft and golden.
  3. Stir in garlic, ginger, and spices (curry powder, turmeric, cumin, chili flakes). Sauté 30 seconds until fragrant.
  4. Add bell pepper and tomato; cook for another 3–4 minutes until softened.

3. Add Coconut Milk

  1. Pour in the coconut milk and stir well.
  2. Bring to a gentle simmer, then reduce heat to low and cook 5 minutes to thicken slightly.

4. Add the Prawns

  1. Add prawns to the simmering curry.
  2. Cook for 4–6 minutes, until prawns turn pink and are just cooked through. (Do not overcook or they’ll become rubbery.)
  3. Stir in lime juice and chopped herbs. Taste and adjust seasoning.

5. Serve

  1. Spoon steamed rice into bowls.
  2. Ladle the creamy coconut prawn curry on top.
  3. Garnish with fresh herbs, lime wedges, or toasted coconut.
 Notes & Tips

Creamier texture: Add a spoon of Greek yogurt or coconut cream at the end.

Vegetable add-ins: Spinach, zucchini, or peas make great additions.

Make it spicy: Add a small chopped chili or a dash of cayenne.

Meal prep: Keeps 2–3 days in the fridge — reheat gently on low heat. 

Frequently Asked Questions 

Q: Can I use frozen prawns?
Yes — just thaw completely and pat dry before cooking.

Q: Can I use light coconut milk?
Absolutely, though it’ll be slightly less rich. You can thicken it with a teaspoon of cornstarch if needed.

Q: Can I replace prawns with another protein?
Yes! Chicken, fish, or tofu all work beautifully with this curry base.

Nutritional Information 

Calories: ~480 kcal

Protein: 28 g

Carbohydrates: 44 g

Fat: 20 g

Fiber: 4 g

 

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