Coconut Prawn Curry

Name: Coconut Prawn Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 600g large prawns, peeled; 400ml coconut milk; 1 large onion, diced; 3 cloves garlic; 1 tsp ginger; 1 tsp mustard seeds; 10 curry leaves; 2 tsp curry powder; 1/2 tsp turmeric; 1 green chilli; 2 tbsp coconut oil; salt to taste; steamed rice to serve

A Sri Lankan-style coconut milk prawn curry, tempered with mustard seeds and fragrant curry leaves for a deeply aromatic finish.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

easy

Cuisine

Sri Lankan

gluten-free

Ingredients

600glarge prawns, peeled

400mlcoconut milk

1large onion, diced

3 clovesgarlic

1 tspginger

1 tspmustard seeds

10curry leaves

2 tspcurry powder

1/2 tspturmeric

1green chilli

2 tbspcoconut oil

saltto taste

steamed riceto serve

Instructions

Fry mustard seeds in oil until they pop.

Add curry leaves, onion and green chilli.

Cook 8 minutes until golden.

Add garlic, ginger, curry powder and turmeric.

Add coconut milk. Simmer 5 minutes.

Add prawns. Cook 4–5 minutes until pink.

Season.

Serve with rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

521

Protein

40.7g

Fat

35.4g

Carbs

14.5g

Fiber

4.1g

Sodium

384mg

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