Fast and Easy Coconut Curry Prawns

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw prawns
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk
2 tablespoons honey, or more to taste
1/4 teaspoon salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the prawns and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.

Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the prawns to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve the prawns and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Recipe courtesy of Ree Drummond

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