A really quick and simple spicy prawn and coconut curry

This is my Prawn & Coconut Curry in a Hurry!! It’s a quick and easy cheat recipe that takes only minutes to make, for times when you just want something hot and tasty but quick!

Prawn and Coconut Curry

A really quick and simple spicy prawn and coconut curry
4.80 from 5 votes
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Course: Main Meals
Cuisine: Indian
Diet: Diabetic, Gluten Free
Keyword: coconut, curry, prawn
Free or Subscription Recipe: Free Recipe
Free from: dairy, eggs, gluten, nuts
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 427kcal
Author: Jo Paterson


  • 300 grams cooked or raw prawns
  • 1 whole onion finely sliced
  • 1 whole green pepper sliced
  • 1 whole green chilli finely sliced, seeds removed
  • 100 grams mange tout (or fine green beans)
  • 200 ml coconut milk (tinned, full fat) shaken
  • 2 tbsp curry paste (I use Pataks Jalfrezi)
  • cm fresh root ginger grated finely
  • 2 whole cloves of garlic minced
  • 1 small lime the juice of
  • 1 small bunch flat leaf parsley chopped
  • 1 tsp coconut oil


  • Add the coconut oil and sliced onion to a pan on medium heat
  • Once the onions have started to soften, add the garlic, ginger and green chilli (reserve some chilli for garnish if you wish) to the pan and stir. Heat through for 2 minutes
  • Add the curry paste and coconut milk (ensure you have shaken the coconut well to mix the coconut cream that forms at the top of tin thoroughly into the milk) then stir well to combine
  • Add the sliced pepper and mange tout, stir, then add the prawns. Raw prawns will take longer to cook (they will change in colour from grey to pink), but if using cooked prawns these just need to be heated through in the pan
  • Once the curry sauce has reduced slightly and thickened, add most of the parsley and juice of 1 small lime, then stir through. Garnish each serving with a little left over chilli and parsley and an extra squeeze of lime juice if you like
  • Serve with a small serving of rice, noodles or a wholemeal wrap (whichever carb you tolerate best)


This recipe is very quick and easy with prawns, but also works well with chicken, or Quorn (however these take a bit longer to cook, unless using leftovers from a previous meal).
If you really like your curries to pack a spicy punch, then you can leave the chilli seeds in the dish and use a hotter curry paste.


Calories: 427kcal | Carbohydrates: 14g | Protein: 35g | Fat: 27g | of which saturates: 22g | Fibre: 4g | of which sugars: 4g