Curried Prawns in Coconut Milk
Author: s-lw4EcSvAI
A gentle curry-like dish in which the prawns are cooked in a spicy coconut gravy.
  • 450 g (16 oz) raw peeled prawns (shrimp)
  • 400 ml (14 oz) coconut milk
  • 250 g (8 oz) cherry tomatoes
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 chopped red chilli
  • 1 tsp sugar
  • ½ tsp salt
  • Fresh coriander
  • Red chilli cut into thin slices
  1. Put half the coconut milk in a pan and bring to the boil. Stir in the curry paste and simmer gently for 10 minutes.
  2. Add the remaining coconut milk, the fish sauce, salt and sugar. Bring back to the boil and simmer for a further 5 minutes.
  3. Add the prawns, tomatoes and chilli. Cook gently for about 5 minutes or until the prawns turn pink.
  4. Garnish with chopped coriander and thin slices of red chilli.
Calories: 337 Fat: 25.5 Sugar: 7.2 Fiber: 3.3 Protein: 18.8 Cholesterol: 141.8
Titli's Tips
Only cook the prawns until they have just turned pink. If you cook for longer than that they have a habit of shrinking!
Recipe by Titli's Busy Kitchen at