• 2 large onions
  • 6 garlic cloves, peeled
  • 5cm piece root ginger
  • 1 red chilli
  • 1 tbsp coconut oil
  • 1 cinnamon stick
  • 6 whole cloves
  • 6 cardamom pods
  • 1 tsp turmeric
  • 250ml chicken stock
  • 375ml carton coconut milk
  • 75g creamed coconut, chopped
  • 2 x 225g packs frozen raw jumbo king prawns, defrosted
  • Juice of ½ lemon
  • Handful of fresh coriander, chopped
  • Steamed white rice, to serve


  1. 1

    Finely chop the onion and grate the garlic and ginger. Cut the red chilli in half, discard the seeds and finely slice into half rounds.

  2. 2

    Heat the coconut oil in a heavy-based pan. Gently fry the onions, garlic, ginger, chilli, cinnamon, cloves and cardamom pod, stirring occasionally, for 20 minutes or until the onion is completely soft and beginning to colour. Add the turmeric, chicken stock and coconut milk and leave to simmer gently for 30 minutes.

  3. 3

    Add the creamed coconut and the prawns to the curry, and leave to simmer gently for 6-8 minutes, or until the prawns are cooked through. Give it a stir to disperse the coconut cream. Remove the whole spices. Add the lemon juice, season to taste and scatter over the fresh coriander before serving with rice.

Nutritional Details

Each serving provides
  • Energy 2307kj 551kcal 28%
  • Fat 19.0g 27%
  • Saturates 16.0g 80%
  • Sugars 10.0g 11%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

63.9g carbohydrate 5.2g fibre 28.6g protein

Also in these Scrapbooks

Back to top