Curried Coconut Prawns & Rice

Juicy prawns in a fragrant coconut curry sauce served over fluffy rice — fast, comforting, and weeknight-friendly.

Ingredients

• 300g jasmine or basmati rice
• 600g raw prawns, peeled and deveined
• 400ml coconut milk
• 1 small onion, finely diced
• 2 garlic cloves, minced (pantry staple)
• 2 tbsp curry powder (mild or hot)
• 1 tsp ground turmeric (optional but great; pantry staple)
• 1 tbsp tomato paste (pantry staple)
• 250ml chicken stock or water (pantry staple)
• 1 tbsp vegetable oil (pantry staple)
• 1 tbsp lime or lemon juice (pantry staple)
• Salt and pepper

Method

• 1

  Step 1: Cook the rice

  Rinse rice until the water runs mostly clear. Cook using your preferred method (absorption or rice cooker). For absorption: add rice + 450ml water + 1/2 tsp salt to a saucepan, bring to a boil, cover, reduce to low and cook 12 minutes. Remove from heat and rest 10 minutes (lid on), then fluff.

• 2

  Step 2: Build the curry base

  Heat oil in a large frying pan over medium-high heat. Add onion with a pinch of salt and cook 4–5 minutes until softened and starting to go golden on the edges. Add garlic and cook 30 seconds until fragrant.

• 3

  Step 3: Toast the spices

  Add curry powder and turmeric. Stir constantly for 1 minute until the spices smell warm and fragrant (this “blooms” the flavour).

• 4

  Step 4: Make the sauce

  Stir in tomato paste for 30 seconds, then add stock/water, scraping the base of the pan. Pour in coconut milk, bring to a gentle simmer, and cook 5–7 minutes until slightly thickened and glossy. Taste and season with salt and pepper.

• 5

  Step 5: Cook the prawns (don’t overdo it!)

  Add prawns to the simmering sauce and cook 2–3 minutes, stirring, until they turn pink and just curl into a “C” shape. Turn off heat and stir in lime/lemon juice.

• 6

  Step 6: Serve

  Spoon rice into bowls, ladle over the curried coconut prawns and plenty of sauce.

Tips

• **Prawn doneness cue:** Perfect prawns are pink and just firm. If they curl into a tight “O”, they’re overcooked — pull them early; they keep cooking from residual heat.
• **Sauce too thick/thin:** Loosen with a splash of water/stock, or simmer another 2–3 minutes to reduce.
• **Add-ins (optional, pantry/basic):** A handful of frozen peas or spinach stirred in at the end works well if you have it.
• **Storage:** Best eaten fresh. Leftovers keep 2 days in the fridge; reheat gently (low heat) to avoid rubbery prawns.
• **To serve:** Great with a simple side of steamed greens or a crisp salad if you’ve got it.

Nutrition (per serving, estimate)