Coconut Curry Prawns by Marie Rayner
Coconut Curry Prawns by Marie Rayner
Recipe Notes


  • 3 TBS olive oil
  • 1 small onion, peeled and minced
  • 1 1/2 pounds king prawns, peeled and deveined
  • salt and pepper
  • 2 tsp curry powder
  • 1 clove garlic, peeled and minced
  • 1 (1-inch) piece of fresh ginger, julienned (about 2 TBS)
  • 120ml dry sherry (1/2 cup)
  • 240ml unsweetened coconut milk (1 cup)
  • 240ml chicken or fish stock (1 cup)
  • a handful of chopped fresh coriander leaf (cilantro)
  • 2 spring onions, trimmed and minced


  1. Heat half of the oil in a large skillet. Add the onion and cook over medium high heat until soft and translucent without browning. Add half of the prawns, season with salt and pepper. Saute for 1 to 1 1/2 minutes per side until pink. Remove the prawns from the pan, reserving the onion and pan juices. Place on a serving platter and loosely tent with foil and keep warm. Repeat with the remaining prawns and oil.
  2. Stir the curry powder, garlic and ginger into the pan you cooked the shrimp in. Saute for a minute. Add the sherry and cook for a minute longer, scraping up any brown bits. Add the coconut milk and broth. Bring to the boil. Reduce the temperature to a low boil and cook for 10 to 12 minutes until the sauce thickens and reduces by two thirds. Return the prawns to the pan and cook for a further minute to heat through and coat the prawns with the sauce. Remove from the heat, scatter with the coriander and salt and pepper to taste. Stir to combine. Garnish with the minced spring onions and serve.