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Coconut Prawn Curry
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
1
Fry mustard seeds in oil until they pop.
2
Add curry leaves, onion and green chilli.
3
Cook 8 minutes until golden.
4
Add garlic, ginger, curry powder and turmeric.
5
Add coconut milk. Simmer 5 minutes.
6
Add prawns. Cook 4–5 minutes until pink.
7
Season.
8
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
Reviews
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★★★★★
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