creamy coconut prawn curry.
Creamy Coconut Prawn Curry Aromatic Thai-style prawns with ginger, garlic, chilli and coriander, gently cooked in a rich red curry coconut sauce. Fast, flavourful, and perfect for weeknights. Serve with fluffy rice and steamed greens.It serves 4 and takes 25 minutes. For the prawns: 400g prawns 1 small courgette, grated 1/2 red chilli, finely diced 1 heaped tsp ginger and garlic paste 2 tbsp chopped fresh coriander 2 spring onions, finely chopped 1 tbsp light soy sauce Zest of 1 lime Salt and pepper to taste For the sauce: 2 tbsp Thai red curry paste 1 tin coconut milk (light or full fat) 1 spring onion, sliced 1 tsp ginger and garlic paste 1 red pepper, thinly sliced 1/2 chicken stock cube 1 tbsp soy sauce 1 tsp honey Juice of 1/2 lime To serve: Rice and tenderstem broccoli or green beans Fresh coriander and lime wedges to garnish Method In a bowl, mix prawns with grated courgette, chilli, ginger-garlic paste, chopped coriander, spring onion, soy sauce, lime zest, and a pinch of salt and pepper. Let marinate briefly (5–10 mins) while you prep the sauce. Heat a little oil in a large frying pan over medium heat. Add prawns in batches and cook for about 1–2 minutes per side, just until pink. Set aside (they’ll finish cooking in the sauce). Wipe the pan clean if needed. Add curry paste and spring onion to the pan and cook for 1 minute until fragrant. Stir in coconut milk, ginger-garlic paste, sliced red pepper, crumbled chicken stock cube, soy sauce, and honey. Simmer for 5–7 mins to reduce slightly. Return the prawns to the sauce and simmer for 3–4 mins until warmed through and fully cooked. Add a squeeze of fresh lime and adjust seasoning to taste. Spoon the prawns and...
Creamy Coconut Prawn Curry
Aromatic Thai-style prawns with ginger, garlic, chilli and coriander, gently cooked in a rich red curry coconut sauce. Fast, flavourful, and perfect for weeknights. Serve with fluffy rice and steamed greens.It serves 4 and takes 25 minutes.
For the prawns:
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400g prawns
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1 small courgette, grated
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1/2 red chilli, finely diced
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1 heaped tsp ginger and garlic paste
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2 tbsp chopped fresh coriander
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2 spring onions, finely chopped
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1 tbsp light soy sauce
-
Zest of 1 lime
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Salt and pepper to taste
For the sauce:
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2 tbsp Thai red curry paste
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1 tin coconut milk (light or full fat)
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1 spring onion, sliced
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1 tsp ginger and garlic paste
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1 red pepper, thinly sliced
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1/2 chicken stock cube
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1 tbsp soy sauce
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1 tsp honey
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Juice of 1/2 lime
To serve:
Rice and tenderstem broccoli or green beans
Fresh coriander and lime wedges to garnish
Method
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In a bowl, mix prawns with grated courgette, chilli, ginger-garlic paste, chopped coriander, spring onion, soy sauce, lime zest, and a pinch of salt and pepper. Let marinate briefly (5–10 mins) while you prep the sauce.
-
Heat a little oil in a large frying pan over medium heat. Add prawns in batches and cook for about 1–2 minutes per side, just until pink. Set aside (they’ll finish cooking in the sauce).
-
Wipe the pan clean if needed. Add curry paste and spring onion to the pan and cook for 1 minute until fragrant. Stir in coconut milk, ginger-garlic paste, sliced red pepper, crumbled chicken stock cube, soy sauce, and honey. Simmer for 5–7 mins to reduce slightly.
-
Return the prawns to the sauce and simmer for 3–4 mins until warmed through and fully cooked. Add a squeeze of fresh lime and adjust seasoning to taste.
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Spoon the prawns and creamy red curry sauce over rice, with steamed broccoli on the side. Finish with chopped coriander and extra lime wedges if you like.
Gut Health Benefits:
Courgette is naturally hydrating and contains compounds that may help soothe the digestive tract and support regular digestion. Coconut milk provides medium-chain fatty acids that are easier to digest than other fats and may help support the gut lining, contributing to overall digestive health.
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