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Coconut Chicken & Prawn Curry

Coconut Chicken & Prawn Curry

A creamy and vibrant surf-and-turf curry featuring tender chicken and juicy prawns in a rich coconut milk base infused with aromatic red curry paste.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 500g chicken thighs, chopped
  • 300g raw prawns, peeled and deveined
  • 400ml coconut milk (full fat)
  • 3 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 bunch fresh cilantro, chopped
  • 2 tbsp vegetable oil
  • Lime wedges for serving

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add chicken pieces and sear until golden brown on all sides.
  3. Stir in the red curry paste and cook for 1-2 minutes until highly fragrant.
  4. Pour in the coconut milk and fish sauce, stirring to combine and scraping the bottom of the pan.
  5. Add the brown sugar and simmer gently for 5-7 minutes until the sauce begins to thicken.
  6. Add the prawns and cook for 3-4 minutes until they are pink and opaque.
  7. Stir in half of the fresh cilantro and remove from heat.
  8. Serve hot over rice garnished with remaining cilantro and lime wedges.

Notes

  • Do not overcook the prawns to maintain their juicy texture.
  • Full-fat coconut milk provides the best creamy consistency.
  • Adjust heat by varying the amount of red curry paste used.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southeast Asian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 145mg

Keywords: coconut chicken and prawn curry, seafood curry, easy weeknight dinner, thai inspired curry