Green curry prawns & coconut milk

Green curry prawns & coconut milk
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I think I’ve eaten more shrimp this month than I’ve eaten in my whole life. I’m in a phase where every excuse to use this little crustacean is a good one.

This recipe is quick to make, incredibly flavourful, and makes great leftovers for lunch the next day. 

  • ServesServes 4
  • Prep time10 min
  • Cook time20 min
  • Timeout-
  • FreezingNe se congèle pas.



  • Dash of vegetable oil
  • 1 onion, finely chopped
  • 2 tablespoons ginger, freshly grated
  • 2 cloves garlic, roughly chopped
  • 3 green onions, minced
  • 1/2 tablespoon curry powder
  • 1 teaspoon honey
  • 1/2 cup chicken broth
  • 1/2 cup coconut milk
  • 1 lb raw shrimp, peeled and deveined
  • 1 tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice and zest of 1/2 lime
  • Salt and pepper, to taste


  1. In a pot, heat the vegetable oil and sauté the onion for 7–8 minutes or until soft.
  2. Add the ginger, garlic, green onions, and curry powder and cook for 3 more minutes. Season with salt.
  3. Add the coconut milk and purée the mixture in a food processor or a blender until smooth.
  4. Return the mixture to the pan and add the remaining ingredients.
  5. Simmer for 10 minutes or until the shrimp is cooked. Adjust the seasoning and serve on a bed of rice.



Recipe published on August 19, 2018