Prawn & coconut curry

Prawn & coconut curry

main courses | serves 3

A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.


1. Heat the oil in a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4–5 minutes, until soft but not coloured.
2. Add the prawns, vegetables, coconut cream and stock or water to the pan. Bring to a gentle simmer and cook for 3–5 minutes, or until the prawns are cooked through and the vegetables are tender.
3. Take the pan off the heat and sprinkle in a little fish sauce and some lime juice to taste. Serve on a bed of rice, and garnish with sliced red chilli, coriander and lime wedges.


Recipe Kate McCullough
Photo Laura Edwards

from Issue 35


• 1–2 tsp groundnut oil
• 1 large onion, finely sliced
• 2 garlic cloves, finely chopped
• 1–2 red chillies, finely sliced, plus extra to serve
• 3cm piece of fresh ginger, chopped
• ½ lemongrass stalk, finely chopped
• 2 lime leaves (optional)
• 400g large uncooked peeled prawns
• 200g sugar snap peas, mangetout or green beans
• 100g peas
• 50g coconut cream
• 100ml vegetable stock or water
• Splash of Thai fish sauce (nam pla) or other Asian fish sauce
• A squeeze of lime juice, plus wedges to serve
• Cooked rice, to serve
• Coriander leaves, to serve

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