Coconut Curry Prawns: A Delicious & Easy Recipe

Coconut curry prawns, a dish that sings of tropical sunsets and fragrant spices, is about to become your new weeknight obsession. Imagine succulent prawns, bathed in a creamy, subtly sweet, and intensely flavorful coconut curry sauce. Are you already drooling? I know I am! This isn’t just a meal; it’s an experience, a mini-vacation for your taste buds.

Curries, in general, have a rich and diverse history, tracing back centuries in South Asian cuisine. While the exact origins of coconut curry prawns are difficult to pinpoint, the combination of seafood, coconut milk, and aromatic spices is prevalent in coastal regions of India, Thailand, and Malaysia. Each region boasts its own unique twist, using local ingredients and techniques to create a symphony of flavors.

What makes this dish so universally loved? It’s the perfect balance of sweet, savory, and spicy. The coconut milk lends a luxurious creaminess that coats the prawns beautifully, while the curry spices add depth and warmth. Plus, it’s incredibly quick and easy to prepare, making it ideal for busy weeknights when you crave something delicious and satisfying without spending hours in the kitchen. The tender, juicy prawns perfectly complement the rich, flavorful sauce, creating a textural delight that will leave you wanting more. Get ready to embark on a culinary adventure with this incredible recipe!

Ingredients:

• 1.5 lbs large prawns, peeled and deveined (tails on or off, your preference!)
• 1 tbsp coconut oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1-2 red chilies, finely chopped (adjust to your spice preference)
• 2 tbsp red curry paste (I like Thai Kitchen brand)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup vegetable broth (or chicken broth)
• 1 tbsp fish sauce (optional, but adds great umami)
• 1 tbsp soy sauce
• 1 tbsp lime juice, freshly squeezed
• 1 tsp brown sugar (or honey)
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked rice, for serving
• Lime wedges, for serving

Preparing the Prawns and Aromatics:

1. First, let’s get those prawns ready. Make sure they are peeled and deveined. You can leave the tails on for a prettier presentation, or remove them if you prefer. Pat them dry with paper towels. This helps them get a nice sear later.
2. Now, let’s prep the aromatics. Finely chop the yellow onion. Mince the garlic. Grate the ginger. Thinly slice the red and green bell peppers. And finely chop the red chilies. Remember to adjust the amount of chilies based on how spicy you like your curry! I usually use one large chili, but if you’re sensitive to heat, start with half and taste as you go.

Cooking the Curry Base:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Coconut oil adds a lovely subtle sweetness, but you can substitute with vegetable oil if you don’t have any on hand.
2. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent burning. We want the onions to be nice and soft so they release their sweetness into the curry.
3. Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic and ginger is one of my favorite parts of cooking!
4. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This step is crucial for blooming the spices in the curry paste and releasing their full flavor. The curry paste will start to stick to the pan a bit, but that’s okay. Just keep stirring!
5. Add the sliced bell peppers and chopped red chilies and cook for 3-4 minutes, until slightly softened. The bell peppers should still have a bit of a bite to them.

Adding the Liquids and Simmering:

1. Pour in the coconut milk and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pan. Those browned bits are packed with flavor!
2. Add the fish sauce (if using), soy sauce, brown sugar, and lime juice. Stir well to combine. Taste and adjust the seasoning as needed. You might want to add a little more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
3. Bring the curry to a simmer, then reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together. The sauce will thicken slightly as it simmers.

Cooking the Prawns:

1. Increase the heat to medium. Gently add the prawns to the simmering curry.
2. Cook the prawns for 3-5 minutes, or until they are pink and opaque and cooked through. Be careful not to overcook the prawns, as they can become rubbery. The cooking time will depend on the size of your prawns.

Serving and Garnishing:

1. Remove the skillet from the heat.
2. Stir in the chopped fresh cilantro.
3. Serve the coconut curry prawns hot over cooked rice. Garnish with extra cilantro and lime wedges.
4. Enjoy! This dish is best served immediately. The flavors are so vibrant and fresh, and the prawns are perfectly cooked.

Tips and Variations:

• Spice Level: Adjust the amount of red chilies and red curry paste to your liking. If you’re sensitive to heat, start with a small amount and add more as needed. You can also use a milder curry paste.
• Vegetables: Feel free to add other vegetables to the curry, such as broccoli florets, snap peas, or mushrooms.
• Protein: You can substitute the prawns with chicken, tofu, or other seafood. Adjust the cooking time accordingly.
• Coconut Milk: I recommend using full-fat coconut milk for the richest flavor and creamiest texture. However, you can use light coconut milk if you prefer.
• Fish Sauce: If you don’t have fish sauce, you can omit it or substitute it with a little extra soy sauce.
• Make it Vegan: To make this dish vegan, omit the fish sauce and use vegetable broth.
• Make Ahead: You can prepare the curry base ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the curry and add the prawns.
• Freezing: I don’t recommend freezing this dish, as the prawns can become rubbery when thawed.

Detailed Explanation of Ingredients:

Prawns:

The star of the show! I prefer using large prawns because they hold their shape well during cooking and have a satisfying bite. Make sure to buy prawns that are fresh and have a firm texture. If you’re using frozen prawns, thaw them completely before cooking. Patting them dry is key to getting a good sear, which adds flavor and texture to the dish.

Coconut Oil:

Coconut oil adds a subtle sweetness and nutty flavor to the curry. It also has a high smoke point, making it ideal for stir-frying. If you don’t have coconut oil, you can substitute it with vegetable oil or canola oil.

Onion, Garlic, and Ginger:

These are the aromatic building blocks of the curry. They provide a savory and pungent base that complements the other flavors. Make sure to chop the onion finely so it cooks evenly. Mince the garlic and grate the ginger to release their flavors.

Bell Peppers:

Bell peppers add color, sweetness, and a slight crunch to the curry. I like to use a combination of red and green bell peppers for visual appeal. You can also use yellow or orange bell peppers.

Red Chilies:

Red chilies add heat and spice to the curry. Adjust the amount to your liking. If you’re sensitive to heat, start with a small amount and add more as needed. You can also remove the seeds and membranes from the chilies to reduce the heat.

Red Curry Paste:

Red curry paste is a blend of chilies, lemongrass, galangal, and other spices. It provides the characteristic flavor and color of red curry. I like to use Thai Kitchen brand, but you can use any brand you prefer. Make sure to check the ingredient list to ensure that it doesn’t contain any unwanted additives.

Coconut Milk:

Coconut milk adds richness, creaminess, and a subtle sweetness to the curry. I recommend using full-fat coconut milk for the best flavor and texture. However, you can use light coconut milk if you prefer. Make sure to shake the can well before opening to ensure that the coconut cream is evenly distributed.

Vegetable Broth:

Vegetable broth adds moisture and flavor to the curry. You can also use chicken broth if you prefer. If you don’t have any broth on hand, you can use water.

Fish Sauce:

Fish sauce adds a salty and umami flavor to the curry. It’s a staple ingredient in Southeast Asian cuisine. If you don’t have fish sauce, you can omit it or substitute it with a little extra soy sauce.

Soy Sauce:

Soy sauce adds saltiness and umami flavor to the curry. I prefer to use low-sodium soy sauce to control the salt level.

Lime Juice:

Lime juice adds acidity and brightness to the curry. It balances the richness of the coconut milk and the spiciness of the chilies. Use freshly squeezed lime juice for the best flavor.

Conclusion:

And there you have it! I truly believe this Coconut Curry Prawns recipe is an absolute must-try. It’s a symphony of flavors – the sweetness of the coconut milk, the gentle warmth of the curry spices, and the succulent tenderness of the prawns all come together in perfect harmony. It’s quick enough for a weeknight meal but impressive enough to serve to guests. Honestly, what’s not to love?

Why is this recipe a winner? Because it delivers restaurant-quality flavor with minimal effort. You don’t need to be a seasoned chef to nail this dish. The instructions are straightforward, the ingredients are readily available, and the results are consistently delicious. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

I personally love serving this Coconut Curry Prawns over a bed of fluffy basmati rice. The rice soaks up all that delicious sauce, making every bite an absolute delight. But don’t feel limited to just rice! Quinoa, couscous, or even cauliflower rice are fantastic alternatives. For a low-carb option, try serving it with zucchini noodles or steamed green beans.

Want to kick up the heat? Add a pinch of cayenne pepper or a finely chopped chili pepper to the curry paste. If you prefer a milder flavor, you can reduce the amount of curry paste or use a milder variety.

Feel free to experiment with different vegetables too! Bell peppers, spinach, mushrooms, and snap peas all work beautifully in this curry. Just add them to the pan along with the prawns and cook until they’re tender-crisp.

Another variation I enjoy is adding a squeeze of lime juice at the end. The acidity brightens up the flavors and adds a refreshing zing. You can also garnish with fresh cilantro or chopped peanuts for added texture and flavor.

For a richer, creamier curry, use full-fat coconut milk. If you’re watching your calories, you can use light coconut milk, but be aware that it will result in a slightly less creamy sauce.

If you’re not a fan of prawns, you can easily substitute them with chicken, tofu, or even chickpeas. Just adjust the cooking time accordingly. Chicken will need to cook longer than prawns, while tofu and chickpeas are already cooked and just need to be heated through.

Ready to get cooking? I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s a guaranteed crowd-pleaser that’s sure to become a staple in your kitchen.

Don’t be afraid to get creative and put your own spin on it. Cooking should be fun and experimental!

Once you’ve made this amazing Coconut Curry Prawns, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and comments in the section below. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking!

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