Coconut and lemon prawn/vegetable curry

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Prawns, courgettes and other vegetables in a coconut and lemon sauce.

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves: 6


Raw king prawns.
2 cans of coconut milk
1 can of water chestnuts
2 courgettes, sliced thickly and quartered
1 onion
Mange tout
Baby corn
Juice and grated rind of half a lemon
2/3 cloves of garlic, crushed.
Black pepper
Sunflower/groundnut oil


Heat the oil in a large deep pan, add the chopped onion and wait until it has softened.

Add the garlic, turmeric, chilli, ginger, pepper, salt and coriander and mix well with the onion.

Add the chopped mange tout. courgette, baby corn and water chestnuts and cook for 5 minutes gently, until softened.

Add the cocunut milk and the lemon juice and rind, stir well. Add more spices to taste.

Raise to boiling point then immediately reduce the heat so that the curry simmers gently for 10 minutes.

Sieve cornflower into the curry gradually until it has thickened sufficiently.

In a separate pan, heat some oil and add the prawns. Cook for 2 minutes or until they are pink. Take them off the heat as soon as all traces of grey have disappeared so that they aren't overcooked.

Add the prawns to the curry and mix well.

Serve with rice or noodles.


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