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!

  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Chilli coconut prawns
  • 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
  • 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.

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