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    Home » Easy Asian Inspired Recipes » Easy Prawn Curry With Coconut Milk

    Easy Prawn Curry With Coconut Milk

    Published: Mar 14, 2021 · Modified: Sep 15, 2022 by Helen·

    Jump to Recipe Print Recipe
    Easy Prawn Curry with Coconut Milk
    Cooked dish in frying pan
    Easy Prawn Curry with Coconut Milk
    Close up of cooked dish in frying pan
    Easy Prawn Curry with Coconut Milk
    Easy Prawn Curry with Coconut Milk plated and served
    Easy Prawn Curry with Coconut Milk plated and served

    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.

    Easy Prawn Curry with Coconut Milk. Cooked dish in frying pan

    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

    1. So quick and easy. Ready in just 20 minutes.
    2. Light yet so flavourful.
    3. Uses everyday ingredients that you'll easily find in your local supermarket/store.
    4. Adaptable. Switch up the veggies or use a different type of seafood. There are lots of variations to try.
    5. Make ahead and freezer friendly.

    Key ingredients:

    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.

    deveined prawn

    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.

    Green chilli, ginger and green pepper in frying pan

    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.

    Cooked dish in frying pan

    🍽️ 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

    1. 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.
    2. 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.
    3. 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

    How spicy is the prawn curry with coconut milk?

    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.

    How long will the leftovers keep for?

    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.

    Can you freeze the cooked curry?

    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.

    Why is coconut milk added to curry?

    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.

    Can I substitute the coconut milk for heavy cream?

    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.

    Close up of cooked dish in frying pan

    More prawn/shrimp recipes:

    • A serving of Quick Egg Fried Rice with Prawns
      Egg Fried Rice With Prawns
    • Two white plates of black squid ink pasta topped with samphire and cooked prawns with a small dish of samphire and a slice of lemon.
      Black Squid Ink Pasta With The Best White Wine Sauce
    • A serving of Spicy Prawn Pasta
      Harissa Pasta with Prawns (Shrimp)
    • A bowl of prawn pho and chopsticks
      Speedy Prawn Pho Recipe

    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

    Cooked prawn curry in frying pan

    Easy Prawn Curry With Coconut Milk

    Author: Helen
    A quick and easy prawn curry with coconut milk that takes just 20 minutes to put together. Enjoy juicy curried king prawns, spinach and green pepper in a delicious and creamy coconut sauce. 
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Cook Time 12 minutes mins
    Course Main Course
    Cuisine British
    Servings 4
    Calories 389 kcal

    Equipment

    • 1 large frying pan

    Ingredients
     

    • 2 tbsp neutral oil (Note 1)
    • 4 green chillies finely chopped (Note 2)
    • 8 g (4 tsp) fresh ginger grated
    • 2 green peppers chopped into 2cm/1 inch pieces (Note 3)
    • 4 cloves garlic crushed
    • 2 tsp turmeric
    • 2 tsp curry powder (Note 4)
    • 400 ml (14 oz) coconut milk (Note 5)
    • 4 tsp honey (Note 6)
    • 1 tsp 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

    1. Oil: use a neutral oil like vegetable oil, canola, sunflower oil or groundnut. 
    2. 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.
    3. Green peppers: swap for other green veggies like courgette/zucchini, broccoli or beans if you prefer. 
    4. Curry powder: use mild or medium. Hot curry powder may overpower the delicate flavours in the dish.
    5. Coconut milk: full fat or light are both fine.
    6. Honey: substitute for sugar to taste. 
    7. Chicken stock powder: substitute for salt to taste. 
    8. 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.
    9. Prawns: can be raw or precooked. 
    10. Lime: lemon can also be used to add citrusy freshness. 

    Nutrition

    Serving: 1 servingCalories: 389kcalCarbohydrates: 20gProtein: 19gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 121mgSodium: 409mgPotassium: 825mgFiber: 5gSugar: 9gVitamin A: 4057IUVitamin C: 72mgCalcium: 131mgIron: 6mg
    Tried this Recipe? Tag Me Today!Mention @KnifeandSoulRecipes or tag #knifeandsoulrecipes!
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    Comments

    1. Phillipa says

      July 07, 2023 at 5:10 pm

      5 stars
      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.

      Reply
      • Helen says

        July 07, 2023 at 5:19 pm

        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.

        Reply
    2. Aileen says

      May 17, 2023 at 6:07 pm

      5 stars
      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

      Reply
      • Helen says

        May 17, 2023 at 7:43 pm

        Thank you for letting me know. I'm really glad that you and your family enjoyed the curry.

        Reply
    3. Laurence Lyons says

      April 27, 2023 at 4:32 pm

      5 stars
      Loved this. So easy and outrageously delicious!

      Reply
      • Helen says

        April 27, 2023 at 8:04 pm

        Thanks for the comment, Laurence. Really pleased to hear you enjoyed my curry.

        Reply
    4. Linda says

      August 26, 2022 at 8:52 pm

      5 stars
      Loved this recipe. Very tasty and so easy to make. Very tasty.

      Reply
      • Helen says

        August 27, 2022 at 12:21 pm

        Thanks for commenting, Linda. I'm really happy to hear you enjoyed it.

        Reply
    5. Kerry says

      August 16, 2022 at 8:13 pm

      5 stars
      Very delicious! Simple to make!

      Reply
      • Helen says

        August 16, 2022 at 8:47 pm

        Thank you, Kerry! That's great to hear.

        Reply
    6. Cheryl says

      August 15, 2022 at 4:43 am

      5 stars
      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:)

      Reply
      • Helen says

        August 15, 2022 at 5:35 am

        Thank you for the lovely comment, Cheryl. I'm so happy to hear you and your family enjoyed my curry.

        Reply
    7. Helen says

      April 12, 2021 at 10:33 pm

      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.

      Reply
    8. Alex says

      April 10, 2021 at 7:04 pm

      5 stars
      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 🙂

      Reply

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