Prawn & Vanilla Coconut Curry
A refined coconut curry where fresh prawns are gently poached in a light coconut broth infused with vanilla. The vanilla softens the spice profile and adds a subtle aromatic sweetness that enhances the natural sweetness of the prawns without dominating the dish.
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Print Pin RateServings: 4 Servings
Calories: 336kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Saucepan
Ingredients
- 500 g Raw Prawns, peeled and deveined 1 lb 2 oz
- 400 ml Coconut Milk 14 fl oz
- 150 ml Fish Stock 5 fl oz
- 1 Vanilla Pod, split and seeds scraped 1 each
- 20 g Shallots, finely chopped ¾ oz
- 2 Garlic Cloves, finely chopped 2 each
- 10 g Fresh Ginger, finely grated 2 tsp
- 1 Lemongrass Stalk, bruised 1 each
- 2 g Mild Curry Powder ½ tsp
- 2 g Turmeric ½ tsp
- 1 Fresh Red Chilli, deseeded and finely sliced 1 each
- 20 ml Fish Sauce 4 tsp
- 10 ml Lime Juice 2 tsp
- 15 ml Vegetable Oil 1 tbsp
- 4 g Fine Sea Salt ¾ tsp
- 2 g White Pepper ½ tsp
- 10 g Fresh Coriander, chopped 2 tbsp
Instructions
- Heat the Oil in a saucepan over medium heat. Add the Shallots and cook gently until softened without colouring.
- Add the Garlic, Fresh Ginger, Lemongrass, Curry Powder, and Turmeric. Cook briefly until aromatic.
- Pour in the Coconut Milk and Fish Stock. Add the Vanilla seeds and pod. Bring gently to a simmer.
- Cook over low heat for 10 minutes to allow the flavours to infuse without boiling aggressively.
- Add the Fresh Red Chilli, Fish Sauce, Lime Juice, Fine Sea Salt, and White Pepper. Taste and adjust seasoning.
- Add the Prawns and poach gently for 3–4 minutes until just cooked and tender.
- Remove the Lemongrass and Vanilla Pod before serving.
- Presentation
- Serve in warm bowls with steamed jasmine rice. Finish with Fresh Coriander and a few fine slices of chilli. A light drizzle of coconut milk may be added for contrast.
Notes
The vanilla should remain a background note, lending roundness rather than sweetness.
Avoid high heat once the coconut milk is added to prevent splitting.
This dish works equally well with scallops or lobster for a more luxurious version.
Nutrition
Calories: 336kcal | Carbohydrates: 9g | Protein: 21g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 1619mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Prawn & Vanilla Coconut Curry
A refined coconut curry where fresh prawns are gently poached in a light coconut broth infused with vanilla. The vanilla softens the spice profile and adds a subtle aromatic sweetness that enhances the natural sweetness of the prawns without dominating the dish.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 4 Servings
Calories: 336kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Saucepan
Ingredients
- 500 g Raw Prawns, peeled and deveined 1 lb 2 oz
- 400 ml Coconut Milk 14 fl oz
- 150 ml Fish Stock 5 fl oz
- 1 Vanilla Pod, split and seeds scraped 1 each
- 20 g Shallots, finely chopped ¾ oz
- 2 Garlic Cloves, finely chopped 2 each
- 10 g Fresh Ginger, finely grated 2 tsp
- 1 Lemongrass Stalk, bruised 1 each
- 2 g Mild Curry Powder ½ tsp
- 2 g Turmeric ½ tsp
- 1 Fresh Red Chilli, deseeded and finely sliced 1 each
- 20 ml Fish Sauce 4 tsp
- 10 ml Lime Juice 2 tsp
- 15 ml Vegetable Oil 1 tbsp
- 4 g Fine Sea Salt ¾ tsp
- 2 g White Pepper ½ tsp
- 10 g Fresh Coriander, chopped 2 tbsp
Instructions
- Heat the Oil in a saucepan over medium heat. Add the Shallots and cook gently until softened without colouring.
- Add the Garlic, Fresh Ginger, Lemongrass, Curry Powder, and Turmeric. Cook briefly until aromatic.
- Pour in the Coconut Milk and Fish Stock. Add the Vanilla seeds and pod. Bring gently to a simmer.
- Cook over low heat for 10 minutes to allow the flavours to infuse without boiling aggressively.
- Add the Fresh Red Chilli, Fish Sauce, Lime Juice, Fine Sea Salt, and White Pepper. Taste and adjust seasoning.
- Add the Prawns and poach gently for 3–4 minutes until just cooked and tender.
- Remove the Lemongrass and Vanilla Pod before serving.
- Presentation
- Serve in warm bowls with steamed jasmine rice. Finish with Fresh Coriander and a few fine slices of chilli. A light drizzle of coconut milk may be added for contrast.
Notes
The vanilla should remain a background note, lending roundness rather than sweetness.
Avoid high heat once the coconut milk is added to prevent splitting.
This dish works equally well with scallops or lobster for a more luxurious version.
Nutrition
Calories: 336kcal | Carbohydrates: 9g | Protein: 21g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 1619mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.