Our Recipes

Spicy Prawns In Coconut Curry

  • Prep: 15 mins
  • Cook: 20 Mins
  • Portions: 2
Prawn curry

Ingredients You'll Need

  • 1 1/2 lb. prawns, peeled & deveined
  • 1/4 cup oil
  • 1 cup onion, chopped
  • 1 tbsp. garlic, minced
  • 2 tbsp. ginger, minced
  • 2 tbsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. turmeric
  • 1 cup canned tomatoes, drained
  • 2 1/2 cup coconut milk, unsweetened
  • 1/2 cup water
  • 1 tsp. salt
  • 3/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges


  1. Heat oil in a large skillet over medium-high heat
  2. Add onions and cook, stirring occasionally for 3 minutes
  3. Add garlic and ginger and cook for 2 minutes
  4. Add coriander, cumin, cinnamon, cayenne, and tumeric and cook for 1 minute
  5. Add tomatoes and cook for 1 minute
  6. Add coconut milk, water and salt and bring to a simmer
  7. Cook for 5-10 minutes or until the sauce has thickened
  8. Add shrimp and simmer, stirring occasionally, for 5 minutes
  9. Stir in cilantro
  10. Serve with lime wedges


Prawn curry

Yields1 Serving



Spicy Prawns In Coconut Curry
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Jane says:

No ginger in list of ingredients

Meridian Meats says:

Hi Jane,

Thank you so much for noticing our error. We have made the adjustment above 🙂

Jean Honig says:

Silly things, I need to know.. this recipe looks like one I would love.. so , are the prawns fresh ? frozen ? if frozen , do they need to be thawed..and what kind of prawns. and then, when it is all made.. do you serve with Rice ? or just like this ..
I do know I want to try this for sure .. and are the canned tomatoes , diced tomatoes or whole.. Yes, I am that person , that needs details ! Lol .. love seeing these recipes . and ones, that do for Two ..

Meridian Meats says:

Hi Jean,

Not silly questions at all! I would use fresh prawns or thaw out frozen prawns. The most important thing is to ensure that the prawns are completely cooked through before serving. You can tell when the prawns are cooked when they are firm and opaque in the center. You can always cut into the middle of one prawn to check the colour.

You can serve this on its own or with naan bread, or serve as a whole meal on top of rice or pasta! For the type of tomatoes, this would be up to your preference, if you prefer a thicker texture with chunks of tomato, I would use diced tomatoes and if you are looking for more of a saucy consistency, I would use crushed tomatoes.

If you have any other questions please do not hesitate to ask 🙂

Lynn Romano says:

This dish is delicious. Served it to company last night and everyone loved it…

Meridian Meats says:

Yum! Glad you and everyone else loved it Lynn! Compliments to the chef!

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