Thursday, April 11, 2013

Curried Coconut Milk Prawns

Curried Coconut Milk Prawns - an easy week night meal
This recipe is great on its own or served over either rice or Israeli couscous. You could also add a tablespoon of your favorite curry paste instead of the curry powder. It also works with chicken or pork.

Serves 4ish.


2 cans (13½ ounces/400 ml) of coconut milk
2 tablespoons (30 ml) or so of medium curry powder
1 ½   teaspoons (5 ml) of soy sauce
1 inch piece of ginger, grated
3 cloves garlic, crushed
1 medium onion, chopped
2 large carrots, peeled and grated
2 cups frozen peas or edamame
3 cups fresh spinach
1 cup chopped pineapple (preferably fresh)
1 pound (450 g) of fresh or thawed frozen medium prawns, shells off but tails can be left on if desired (see pic), deveined


  1. Over medium heat sauté onions and curry powder until onions are translucent. 
  2. Add garlic and ginger and sauté for another minute.
  3. Add spinach and pineapple and continue to sauté until spinach is just beginning to wilt.  
  4. If your pan is big, add the coconut milk, otherwise transfer the mixture to a large pot and add the coconut milk. Bring it to a simmer over medium heat. 
  5. Add soy sauce. 
  6. Stir in the peas and prawns. Lower the heat until it is barely simmering. Continue stirring until the prawns are cooked through (curled and red - about 5 minutes).
  7. Serve or its own or over rice/couscous.
Israeli couscous

1 comment:

  1. Seafood and coconut milk are a match made in heavy! Then add in the spiciness of the curry, fantastic dish!

    Happy Blogging!
    Happy Valley Chow