Curried Coconut Prawn Stir-Fry

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Recipe: #28932

January 17, 2018

"From Recipes + June '17."

Original is 4 servings


  • Serving Size: 1 (284.3 g)
  • Calories 286.5
  • Total Fat - 15.6 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 157.4 mg
  • Sodium - 824.7 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 6.9 g
  • Sugars - 5.1 g
  • Protein - 21.9 g
  • Calcium - 161.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 47.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat a wok or large frying pan over high heat and add coconut, stir-fry for 1 minute or until toasted and transfer the coconut to a heatproof plate.

Step 2

Add oil to wok, swirl to coat surface and stir fry prawns, onion and ginger for 2 minutes or until prawns change colour and then add curry powder, mustard seeds, cumin, chilli and turmeric and stir-fry for 30 seconds or until fragrant and then add the carrot and peas and stir-fry for 2 minutes or until carrot is tender.

Step 3

Return coconut to wok, along with the cabbage, stir-fry for 1 minute or until cabbage wilts.

Step 4

Serve sprinkled with mint leaves, if using.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the shrimp, look for ones that are firm and translucent in color.
  • Using fresh ginger root will give the stir-fry a more intense flavor.

  • Substitute the shrimp with tofu for a vegetarian option - Tofu is a great source of plant-based protein and is an excellent substitution for shrimp in this recipe. It provides a similar texture and can be seasoned with the same spices for a similar flavor.
  • Substitute the coconut with cashews for a nutty flavor - Cashews are a great source of healthy fats and can be used in place of coconut for a nutty flavor. They are also high in protein and will help to make this dish a more filling meal.

Spicy Coconut Prawn Stir-Fry Increase the amount of curry powder to 2 tablespoons, and add 1 teaspoon of cayenne pepper to the wok along with the other spices. Increase the amount of chilli flakes to 2 teaspoons. Stir-fry for an additional minute before adding the vegetables.

Coconut Rice: This fragrant coconut rice is a perfect accompaniment to the curried coconut prawn stir-fry. The creamy coconut flavour is a great contrast to the spiciness of the stir-fry, and the texture of the rice makes it a perfect side dish.

Spicy Mango Salsa: This sweet and spicy mango salsa is the perfect complement to the Coconut Rice and Curried Coconut Prawn Stir-Fry. The mango adds a sweet and tangy flavour that pairs perfectly with the creamy coconut and spicy curry flavours. The texture of the mango also adds a nice crunch to the dish.


Q: What type of oil should I use for this recipe?

A: Vegetable or coconut oil are suitable for this recipe.

Q: How long should I cook this recipe for?

A: Cook the recipe for the amount of time specified in the instructions. Generally, it should take between 30-40 minutes to cook.

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Fun facts:

The curry powder used in this recipe is called Milk Curry Powder, which is an Indian-style curry powder that was popularized by the Mughal Empire in the 16th century.

The mint leaves used in the recipe are optional, and were actually originally used in ancient Greece as a way to improve the flavor of food. It was even used by the famous Greek philosopher Aristotle as a way to help improve digestion.