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Tropical Prawns in a Creamy Coconut Sauce

This tropical prawn dish combines juicy prawns with creamy coconut sauce, peppers, lime and gentle spice for a colourful, fragrant meal ready quickly tonight easily.

Prep time

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 2

Ingredients

For the prawns

  • 300g raw or cooked king prawns, peeled
  • 1 tablespoon olive oil or coconut oil
  • 1 garlic clove, crushed
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon paprika
  • ½ teaspoon mild curry powder
  • Salt and black pepper
  • ½ lime, juiced

For the creamy tropical sauce

  • 200ml coconut milk
  • 2 tablespoons double cream or coconut cream
  • ½ red pepper, sliced
  • ½ yellow pepper, sliced
  • ½ small red onion, finely sliced
  • 1 small handful spinach, optional
  • ½ teaspoon chilli flakes, optional
  • 1 teaspoon tomato purée
  • 1 teaspoon honey, optional
  • 1 tablespoon fresh coriander or parsley, chopped
  • Lime wedges, to serve

How to make it

  1. Prepare the prawns.
    Pat the prawns dry with kitchen paper. Season with paprika, curry powder, salt, black pepper and lime juice.
  2. Cook the vegetables.
    Heat the oil in a frying pan over medium heat. Add the red onion and peppers. Cook for 4–5 minutes until softened.
  3. Add the garlic and ginger.
    Stir in the garlic and ginger. Cook for 1 minute, keeping the heat gentle so they do not burn.
  4. Make the sauce.
    Add the tomato purée, coconut milk and double cream or coconut cream. Stir well.
  5. Simmer gently.
    Let the sauce bubble gently for 5–6 minutes until it thickens slightly.
  6. Add the prawns.
    Add the prawns to the pan. If using raw prawns, cook for 3–4 minutes until pink and cooked through. If using cooked prawns, heat for 2 minutes only.
  7. Add spinach.
    Stir in the spinach if using, and let it wilt into the sauce.
  8. Finish the flavour.
    Add a squeeze of lime juice, chopped coriander or parsley, and chilli flakes if you want extra warmth.
  9. Serve.
    Spoon the creamy tropical prawns into bowls or onto plates. Serve with lime wedges on the side.

Serving suggestion

Serve with cauliflower rice, steamed vegetables, brown rice or flatbread, depending on how light or filling you want the meal.