Thai Prawn Coconut Curry

Put down the take-out menu and fire up the frying pan; those Thai joints have nothing on this savoury Thai curry

Credit: Flickr / spo0nman

Savoury coconut and curry Thai prawns with basmati rice

You don’t have to travel to the Far East to get a flavour-bursting Thai-style coconut and curry prawn dish

My dear friend Bob Lawrence is a British expat and he makes the best Thai food I have ever eaten outside Bangkok. I hope you enjoy his creation as much as we do.


  • ¼ cup grapeseed oil
  • 1 tsp. mustard seeds
  • 3 red or green Thai chilies, finely chopped
  • 10 fresh curry leaves
  • 5 kaffir lime leaves
  • 2 garlic cloves, minced
  • 4 small shallots, finely chopped
  • 2 Tbsp. finely chopped fresh ginger
  • 1 (14 fl. oz.) can coconut milk
  • ¼ cup water
  • 2 tsp. ground turmeric
  • 30 fresh prawns (26/30 count), peeled and deveined


  • Heat the grapeseed oil on medium-high in a large frying pan.
  • Add the mustard seeds, chopped chilies, curry and lime leaves, and garlic and cook for 1 minute.
  • Add the chopped shallots and ginger and sauté for another minute, taking care not to burn the shallots.
  • Then add the coconut milk, water and turmeric and simmer for 10 minutes.
  • Add the prawns and simmer slowly for about 5 minutes until they are bright pink.
  • Serve this dish as an appie with triangles of naan bread, or as a main course with hot basmati rice.
  • Serves 4 to 6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

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