Prawn Lemongrass Curry

Make this fragrant aromatic prawn curry in just over half an hour. It's sauce is a perfect blend of spicy, fresh and creamy.
Nutrition Facts

Servings 2

Amount Per Serving
Calories 467
% Daily Value *
Total Fat 17g27%
Saturated Fat 43g215%
Sodium 122mg6%
Potassium 338mg10%
Total Carbohydrate 36g12%
Dietary Fiber 4g16%
Sugars 7g
Protein 57g114%

Vitamin A 39%
Vitamin C 153%
Calcium 16%
Iron 55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time15 mins
Total Time35 mins
Yields2 Servings


600 g cooked king prawns
1 Red onion
3 Cloves garlic, minced
1 Small red chilli, sliced (optional)
2 Sticks lemongrass, bruised
1 Small chunk ginger, minced
2 Courgetteds , finely chopped
1 Red pepper, de-seeded and chopped
1 Tin coconut milk (we used lighter)
1 tsp Turmeric
1 tsp Cumin
½ tsp Coriander (to taste)
Lime juice to serve



Start by heating some coconut oil in a pan. Add the onion and fry, stirring often, for a few minutes. Add in the garlic and continue to heat until the onion is becoming translucent.


Add in the spices and the vegetables, then stir to combine. COntinue to cook for five minutes, stirring frequently.


Pour in the coconut milk, then add in the prawns. Cook until the prawns have defrosted and warmed through.


Serve sprinkled with coriander and a squeeze of lime

Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin
Your Basket