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Spicy coconut prawns

by Christina Julia

Spicy coconut prawns

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 fresh red chillies, seeded and chopped
  • 2 shallots, chopped
  • 1 lemon grass stalk, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon groundnut oil
  • 2 kaffir lime leaves
  • 1 teaspoon soft brown sugar
  • 2 tomatoes, peeled and chopped
  • 250ml/9fl oz coconut milk
  • 700g/11⁄2lb large raw prawns, peeled and deveined squeeze of lemon juice salt


  • Using a mortar and pestle, pound together the chillies, shallots, lemon
    grass, garlic, turmeric and coriander until the mixture forms a paste.
  • Heat a wok until hot, add the oil and swirl it around. Add the spice
    paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the
    lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of
    the liquid has evaporated.
  • Add the coconut milk and prawns, and cook gently, stirring, for
    4 minutes until the prawns are pink. Season with lemon juice and salt to
    taste. Serve immediately.

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