Prawns in Spiced Coconut Sauce

prawns in spiced coconut sauce

Prawns in Spiced Coconut Sauce

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Servings: 4
Calories: 533


  • 30 large raw prawns
  • spice seasoning for dusting
  • juice of 1 lemon
  • 2 tbsp butter or margarine
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 tbsp tomato puree
  • 1/2 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1 tbsp chopped fresh coriander
  • 1/2 hot chilli pepper chopped
  • 6 oz frozen or canned sweetcorn
  • 1/2 pint coconut milk
  • chopped fresh coriander to garnish


  • Sprinkle the prawns with spice seasoning and lemon juice and marinate in a cool place for an hour.
  • Melt the butter or margarine in a saucepan, fry the onion and garlic for 5 minutes, until slightly softened.
  • Add the prawns and cook for a few minutes, stirring occasionally until cooked through and pink.
  • Transfer the prawns, onion and garlic to a bowl, leaving behind some of the buttery liquid. Add the tomato puree to the pan and cook over a low heat, stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper and stir well.
  • Blend the sweetcorn (reserving 15 ml (1 tbsp)) in a blender or food processor with the coconut milk. Add to the pan and simmer until reduced. Add the prawns and reserved corn, and simmer for 5 minutes. Serve hot, garnished with coriander.

Cook's Tip

  • If you use raw king prawns, make a stock from the shells and use in place of some of the coconut milk.
Calories: 533 kcal
Carbohydrates: 21 g
Protein: 61 g
Fat: 23g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 544 mg
Sodium: 2440 mg
Potassium: 838 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1156 IU
Vitamin C: 29 mg
Calcium: 264 mg
Iron: 4 mg
Ingredients Fish & Seafood, Prawn
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