Kuehne June 2019

Prawn Coconut Curry

Serves: 4
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  • 500g raw tiger prawns, shells off & de-veined
  • 3 tbsp ground nut oil
  • 1 onion, chopped
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 1 handful shiitake mushrooms
  • 3 garlic cloves, finely grated
  • 2.5cm/1in piece root ginger, finely grated
  • Small bunch fresh coriander
  • 1 tin coconut cream
  • To taste soy sauce
  • To taste fish sauce
  • Salt


  1. Sauté the onions in ground nut oil because it is flavourless, along with the red peppers and courgettes to give it a bit of colour
  2. Add a splash of fish sauce, soy sauce, and leave until the vegetables are softened
  3. Chuck in a tin of coconut milk then add the king prawns and mushrooms and poach them in the sauce
  4. Add a handful of fresh coriander, the garlic and ginger and simmer until it bubbles
  5. Season and serve with brown rice and a crisp, dry, white wine like a Sancerre or a Chablis
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