Wonderfully aromatic one-pot prawn curry – quick, easy and absolutely delicious.
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Spicy One-pot Prawn Curry

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Servings: 4 -6 servings
Author: Lucy Parissi | Supergolden Bakes


  • 600 g | 1.5lbs giant prawns shrimp peeled and deveined (defrost if frozen)
  • 400 g | 14oz can coconut milk
  • 200 g | 7oz chicken stock
  • 150 g | 5.3oz basmati rice
  • 5 large shallots peeled and finely chopped
  • 5 garlic cloves peeled and finely chopped
  • 5 ripe tomatoes
  • 2 red chillies sliced into thin rounds
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or dark brown sugar
  • 2 tsp lemongrass paste or fresh lemongrass
  • 1 tsp ground turmeric
  • 1 tsp good quality Thai yellow curry paste
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 kaffir lime leaves
  • 1 tbsp rapeseed canola oil
  • 2 tsp toasted sesame oil
  • 2 tsp butter
  • fresh coriander cilantro leaves to garnish
  • handful roasted peanuts crushed in pestle and mortar to serve
  • extra red/green chillies sliced into thin rounds to garnish


  • Preheat the oven to 180C (350F).
  • Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
  • Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
  • Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
  • Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
  • Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
  • Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.