This Easy Prawn Curry with Coconut Milk will be your new go-to curry-in-a-hurry. Whip it up in just 20 minutes and enjoy succulent curried prawns/shrimp in a creamy coconut curry sauce. Light, yet oh so tasty, with warming curry flavour, slightly sweet and creamy coconut milk with green chilli, fresh ginger and lime adding tangy hints of freshness.
Prawns/shrimp are juicy, easy to cook and super versatile. For more quick and easy prawn recipes that are sure to impress, try my Squid Ink Spaghetti and Spicy Prawn Harissa Pasta. Or if you're after more quick and delicious curry recipes, try my Easy Roast Butternut Squash Curry, Prawn Thai Green Curry or Peanut Satay Curry.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
5 Reasons why you'll love this recipe
- So quick and easy. Ready in just 20 minutes.
- Light yet so flavourful.
- Uses everyday ingredients that you'll easily find in your local supermarket/store.
- Adaptable. Switch up the veggies or use a different type of seafood. There are lots of variations to try.
- Make ahead and freezer friendly.
Key ingredients:
King Prawns/shrimp - I find raw king prwans/shrimp are fresher and more succulent than pre-cooked prawns/shrimp. However, pre-cooked prawns/shrimp are very convenient so feel free to use them. If you are using frozen king prawns make sure they are fully defrosted first. Leaving them in the fridge overnight is the best way to do this.
Veggies - Green peppers and spinach are quick to cook and absorb the flavour of the sauce well. I try and use pre-washed spinach where possible to avoid adding extra moisture to the curry sauce. If you buy unwashed spinach make sure you dry it thoroughly with kitchen paper before adding it to the dish.
Coconut milk - you can use full fat or light. The lower-fat varieties will give you a thinner sauce, but will still work well.
Green chilli - adds tanginess and light heat. I consider this curry to be mild, but you might decide to omit the chilli if you are very sensitive to spice.
Substitutions & variations:
Note that the recipe has not been tested with the below substitutions and variations, so the results cannot be guaranteed.
- Prawns/shrimp: you can switch these for another type of fish or seafood like scallops, cod or monkfish. Avoid stronger-tasting fish like salmon and mackerel which will overpower the delicate flavours in the sauce.
- Coconut milk: in some recipes coconut milk can be swapped for heavy cream, but this is not recommended in South East Asian style curries like this one where the delicate sweetness of coconut milk is a key part of the overall flavour profile.
- Veggies: Other green veggies that will work well include courgette/zucchini, beans or broccoli.
- Lime: lemon juice will also add citrusy freshness to the sauce.
How to prepare raw king prawns:
If you are using raw king prawns/shrimp make sure you butterfly and devein them first. This increases their surface area and makes them better at absorbing the yummy coconut sauce and also gets rid of the undesirable intestinal tract.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Step 1: Place a frying pan on a medium to high heat, add oil and add the green chilli, ginger and green pepper and fry until the pepper is tender. Reduce the heat to medium and add the garlic and cook for 1 more minute until fragrant.
Step 2: Stir in the turmeric and curry powder, pour on the coconut milk and add the honey and stock powder.
Bring the sauce to simmer and add the spinach. Cover the pan with a lid if you have one and cook for a few minutes until the spinach has wilted. Then add the king prawns and simmer for a few more minutes until they are opaque.
Add the lime juice and zest and serve immediately with fresh coriander.
🍽️ Serving suggestions
- Jasmine Rice has a slightly nutty and floral taste that complements the other ingredients in the dish. However, other types of rice like basmati, sushi rice or brown rice will also work well. Microwaveable packet rice is great if you are short on time.
- Noodles: a light type of noodle like rice noodles will go nicely.
- Quinoa: for a healthy alternative to rice and noodles
- Flatbread or Naan bread
Expert Tips
- Butterfly and devein the prawns - this increases their surface area and allows them to absorb as much of the yummy sauce as possible. To do this run a sharp knife along the back of each prawn and open the sides out and remove the intestinal tract.
- Avoid wet spinach - wet spinach will add additional water to the sauce and dilute its flavour. I try to use pre-washed spinach for this dish. If you use unwashed spinach make sure you dry it thoroughly with kitchen paper before adding it to the curry.
- Set a timer for the rice - you can cook the rice while you prepare the rest of the dish. The time taken to make the rice should coincide with the time taken to make the curry. However, cooking times can vary depending on the rice you use, so it's best to set a timer to make sure the rice does not overcook.
Recipe FAQs
The curry sauce is delicate and mild, but if you are very sensitive to spice you may want to reduce the amount of green chilli or omit it altogether.
You can store the cooked curry in the fridge for up to 2 days. Reheated prawns will lose their juiciness and may taste a little rubbery, so it's best to store the sauce and cook the prawns fresh if you are planning to make ahead.
You can freeze it for up to 3 months. I recommend freezing without the prawns/shrimp because reheated cooked prawns/shrimp taste nowhere near as good as fresh ones.
There are several reasons why coconut milk is added to curries. Coconut milk adds creaminess, sweetness and gives curries a subtle tropical taste. It also balances the bold flavours of curry spices and seasoning and thickens the sauce.
Coconut milk can be swapped for heavy cream in some Indian-style curries. However, I would not recommend it in South East Asian style curries where the delicate creamy sweetness of coconut milk is an important part of the overall flavour of the dish.
Did you try this recipe?
It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Recipe
Recipe Card
Easy Prawn Curry With Coconut Milk
Equipment
- 1 large frying pan
Ingredients
- 2 tablespoon neutral oil (Note 1)
- 4 green chillies finely chopped (Note 2)
- 8 g (4 teaspoon) fresh ginger grated
- 2 green peppers chopped into 2cm/1 inch pieces (Note 3)
- 4 cloves garlic crushed
- 2 teaspoon turmeric
- 2 teaspoon curry powder (Note 4)
- 400 ml (14 oz) coconut milk (Note 5)
- 4 teaspoon honey (Note 6)
- 1 teaspoon chicken stock powder or salt to taste (Note 7)
- 160 g (6 oz) spinach (Note 8)
- 300 g (11 oz) raw or pre-cooked king prawns/shrimp butterflied and deveined if using raw king prawns (Note 9)
- 1 lime juice and zest (Note 10)
- 1 large handful fresh coriander roughly chopped
Instructions
- Place a frying pan on a medium to high heat and pour in the oil. Add the chilies, ginger and green pepper and fry for a few minutes until the green pepper is tender.
- Reduce the heat to medium, add the garlic and cook for a further minute.
- Add the turmeric and curry powder.
- Pour on the coconut milk, add the honey and chicken stock powder (or salt) and bring to simmer.
- Add the spinach and place a lid on the pan if you have one. Cook for a few minutes on a medium heat until the spinach starts to wilt.
- Add prawns/shrimp and continue to cook on a medium heat for a few more minutes until they are opaque.
- Stir in the lime zest and juice and serve immediately with rice and fresh coriander.
Notes
- Oil: use a neutral oil like vegetable oil, canola, sunflower oil or groundnut.
- Green chillies: add very mild heat to the dish. Substitute with red chillies, a little chilli powder to taste or omit if you are very sensitive to spice.
- Green peppers: swap for other green veggies like courgette/zucchini, broccoli or beans if you prefer.
- Curry powder: use mild or medium. Hot curry powder may overpower the delicate flavours in the dish.
- Coconut milk: full fat or light are both fine.
- Honey: substitute for sugar to taste.
- Chicken stock powder: substitute for salt to taste.
- Spinach: pre-washed is recommended. If you need to wash the spinach ensure you dry it first, so it doesn't add additional moisture to the sauce.
- Prawns: can be raw or precooked.
- Lime: lemon can also be used to add citrusy freshness.
Great recipe. I follow a tip from my dad and store the coconut milk upside down for a couple weeks before making this - you spoon out the oil that's now at the top of the tin and use that as your oil. It makes the dish a little healthier and adds to the flavour!
Thanks for the comment George, glad you enjoyed it!
I made this curry Prawns last night for my daughter and son-in-law they loved it as did I, I do recommend everyone to try this recipe it was so easy to make. I usually make and the one my mother taught me but thought I would just try something different for a change. I am pleased I did thanks you so much, I thoroughly enjoy this recipe and I will be trying more of your recipes as well, again thank you I will be making this again.
Thanks for commenting, Janelle. I'm really happy to hear you and your family enjoyed it.
I made this for friends and we all thought it delicious so I will definitely try other recipes of Helen’s soon. I found the quantities a bit small for the four of us and would increase them a bit another time.
Generally, I like the attractiveness of the site and the clarity of the recipes.
It's great to hear that you and your friends enjoyed the curry. Thank you for the feedback re portion sizes, I will bear that in mind.
So easy to make and delicious! I used noodles instead of rice as I had them in the cupboard. Good comments from the family & will definitely make again
Thank you for letting me know. I'm really glad that you and your family enjoyed the curry.
Loved this. So easy and outrageously delicious!
Thanks for the comment, Laurence. Really pleased to hear you enjoyed my curry.
Loved this recipe. Very tasty and so easy to make. Very tasty.
Thanks for commenting, Linda. I'm really happy to hear you enjoyed it.
Very delicious! Simple to make!
Thank you, Kerry! That's great to hear.
Made this as chosen by my 7 yr old while browsing. Was skeptical because it had just one review. Well...it turned out Great!! Delicious!! Whole family enjoyed it with basmati rice. Thank you for this recipe Adding it to my favorites:)
Thank you for the lovely comment, Cheryl. I'm so happy to hear you and your family enjoyed my curry.
Thanks for commenting, Alex. I'm so happy to hear that you enjoyed the curry. You'll have to make sure you have leftovers next time.
I made this tonight for the first time and really enjoyed it. Was quick to make and super tasty. Would be a great mid week meal as well for anyone short on time. I wouldn't have thought to add honey to a curry but it worked really nicely. Wish I had made extra for another day! Will just have to make more next time 🙂