Name: Chilli coconut prawns
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2/3 cup (130g) white long-grain rice; 750 gram medium uncooked king prawns; 1 tablespoon peanut oil; 1 large brown onion (200g), sliced thinly; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 1 tablespoon each black mustard seeds, ground cumin and ground coriander; 2 fresh small red thai chillies, chopped finely; 8 fresh curry leaves, torn; 400 millilitre can coconut cream; 1/2 cup (125ml) water; 1 bunch (500g) choy sum, chopped coarsely; 2 tablespoon fresh coriander leaves

Chilli coconut prawns

Spice up your next family dinner with this deliciously flavoursome chilli coconut prawn dish! Easy to prepare, filling, and oh-so-tasty!

Skip to Recipe

Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

2/3 cup (130g) white long-grain rice

750 gram medium uncooked king prawns

1 tablespoon peanut oil

1 large brown onion (200g), sliced thinly

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

1 tablespoon each black mustard seeds, ground cumin and ground coriander

2 fresh small red thai chillies, chopped finely

8 fresh curry leaves, torn

400 millilitre can coconut cream

1/2 cup (125ml) water

1 bunch (500g) choy sum, chopped coarsely

2 tablespoon fresh coriander leaves

Method

1.Cook rice according to packet directions until tender. Cover to keep warm.

2.Meanwhile, shell and devein prawns, leaving tails intact.

3.Heat oil in a wok over high heat; stir-fry onion, garlic and ginger for 3 minutes or until onion is soft. Add seeds, cumin, coriander, chilli and curry leaves; cook, stirring, until seeds pop.

4.Add combined coconut cream and the water. Bring to the boil, then simmer, uncovered, for 5 minutes or until sauce thickens. Add prawns and choy sum; simmer, uncovered, for 5 minutes or until prawns change colour and are just cooked.

5.Serve prawns with rice; sprinkle with coriander.

To save time, buy shelled prawns with the tails intact from the frozen section of supermarkets; defrost in the fridge before cooking. Serve with steamed asian greens, if you like.
Note

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