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Vanessa's prawn and coconut curry

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

This curry is simple yet stunning. I have made it with the smaller, cheaper Vannamei prawns with their shell on as well as with shelled Aussie king prawns. Both make an irresistible dish.





  • 4-5 Tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 bulb (not clove) garlic, cloves crushed
  • 2 heaped Tbsp curry powder (I used Empire mild)
  • 800 grams raw prawns, defrosted
  • Salt to taste
  • 1 x 400-gram can coconut cream or milk
  • 1 cup chopped fresh coriander leaves and stalks
  • Juice of 1 lemon or lime


    1. In a large pot over a medium heat, add the oil, onion and garlic. Sauté until onion and garlic are soft.
    2. Add the curry powder, stir and cook for 1 minute to release the flavours. (This should look like a paste; if it’s too dry, add a splash more oil).
    3. Add the prawns and the salt; stir through the curry paste for 2 minutes.
    4. Add the coconut cream and simmer to heat through. Stir through the coriander and the lemon juice. Serve immediately.

Tip: If using frozen prawns, ensure they are defrosted and dry them on kitchen paper towels. The prawns can be shelled or unshelled. The shells lend the curry extra flavour.