Creamy Malaysian Coconut Prawn Recipe – Rich & Aromatic

I’m convinced that prawns and coconut milk were meant to be together, like they’re old friends who just get each other perfectly. This Malaysian dish hits that sweet spot where creamy meets spicy, and honestly, it’s one of those recipes that makes you look way more skilled than you actually are. The best part? You probably won’t believe how simple it is to create something this restaurant-worthy in your own kitchen, especially when you discover the secret ingredient that changes everything.

Why You’ll Love these Creamy Malaysian Coconut Prawns

Because these Malaysian coconut prawns deliver restaurant-quality flavors with weeknight-friendly effort, you’re going to wonder why you ever ordered takeout.

The fragrant spice paste creates an aromatic base that’ll make your kitchen smell like a Malaysian street market, minus the crowds and questionable hygiene standards.

I’m talking about succulent prawns swimming in creamy coconut milk, infused with warming cardamom and cloves.

The whole dish comes together in under 30 minutes, which means you can satisfy those exotic food cravings without spending your entire evening cooking.

Pretty brilliant for a Tuesday night dinner, right?

What Ingredients are in Creamy Malaysian Coconut Prawns?

The beauty of Malaysian coconut prawns lies in their surprisingly simple ingredient list. You don’t need to hunt down exotic ingredients at specialty stores or break the bank buying fancy spices you’ll never use again. Most of these items are probably hanging out in your pantry right now, just waiting for their moment to shine.

What makes this dish so approachable is how the basic ingredients transform into something that tastes way more complex than the effort required. We’re talking about everyday aromatics like onions, garlic, and ginger doing the heavy lifting, while coconut milk provides that restaurant-quality richness that makes you feel like you’re dining somewhere far more glamorous than your kitchen table.

Ingredients:

• 500g prawns (fresh or frozen, peeled and deveined)
• 2 tablespoons oil (sunflower or any refined cooking oil)
• 1 medium onion
• 3 cloves garlic
• 1-inch piece fresh ginger
• 2 green chillies
• 100g grated coconut or 400ml coconut milk
• 2-3 green cardamom pods
• 2-3 whole cloves
• 1-2 bay leaves
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt to taste
• Fresh coriander for garnish

Ingredient Considerations

Let’s talk prawns first, because they’re the star of this show. Fresh is fantastic if you can swing it, but frozen prawns work perfectly fine and won’t judge you for taking the convenient route. Just make sure they’re properly thawed and patted dry before you start cooking. Size matters here too – medium to large prawns hold up better during cooking and won’t disappear into the sauce like tiny shrimp confetti.

The coconut situation gives you options, which I always appreciate in a recipe. Fresh grated coconut creates a thicker, more traditional paste when blended, while canned coconut milk keeps things simple and consistent. Both work beautifully, so choose based on what you have access to and how much effort you’re willing to invest on any given day.

Those whole spices – cardamom, cloves, and bay leaves – are what separate this dish from basic curry territory. Don’t skip them or try to substitute ground versions, because they won’t deliver the same aromatic punch. Think of them as your flavor insurance policy, the difference between “pretty good” and “where has this been all my life.”

How to Make these Creamy Malaysian Coconut Prawns

Making these coconut prawns is honestly one of those cooking experiences that makes you feel like a kitchen wizard, even when you’re just following basic steps. The whole process takes about 30 minutes from start to finish, which means you can have something that tastes like it took hours on the table before anyone gets hangry.

Start by marinating your 500g prawns with 1 teaspoon turmeric powder and salt to taste. This isn’t just busywork – the turmeric gives the prawns that gorgeous golden color and helps them hold together during cooking.

While the prawns are getting their spa treatment, you can tackle the paste that’s going to be the backbone of your sauce. Grab your 1 medium onion, 3 cloves garlic, 1-inch piece fresh ginger, 2 green chillies, and 100g grated coconut (or skip this if you’re using coconut milk later), and throw them all into a blender with just enough water to get things moving.

Blend until you have a thick, relatively smooth paste. Don’t stress if it’s not perfectly silky – a little texture actually adds character to the final dish.

Heat 2 tablespoons oil in a large pan or wok over medium-high heat, then quickly fry your marinated prawns just until they start to turn pink. We’re talking maybe 2-3 minutes here, because they’re going to finish cooking in the sauce later.

Pull them out and set them aside before they turn into expensive rubber bands. Lower the heat to medium and add your 2-3 green cardamom pods, 2-3 whole cloves, and 1-2 bay leaves to the same oil. Let them sizzle for about 30 seconds until they smell absolutely incredible and you start questioning why you don’t cook with whole spices more often.

Now comes the foundation work. Add your onion paste to the pan and let it sauté for 5-7 minutes, stirring regularly so nothing sticks or burns. You’ll know it’s ready when the raw onion smell mellows out and the paste starts to look more golden and less, well, pasty.

Stir in 1 teaspoon chili powder along with a pinch of sugar and more salt to taste. Give everything a good mix for about a minute, just long enough for the spices to bloom and fill your kitchen with that warm, toasty smell that makes neighbors suddenly very friendly.

Pour in 400ml coconut milk (or add water if you used fresh coconut in your paste) and bring the mixture to a gentle simmer. The key word here is gentle – coconut milk can split if you get too aggressive with the heat, and nobody wants grainy curry sauce when smooth and creamy is the goal.

Add your prawns back to the pan and let them simmer in the sauce for about 5 minutes, just until they’re cooked through and have absorbed some of that coconut goodness.

Taste and adjust your seasoning, because every palate is different and your prawns deserve to be perfectly seasoned. Garnish with fresh coriander and serve immediately over boiled rice.

The sauce is meant to be a little loose and saucy, perfect for soaking into rice and making every grain taste like a little coconut cloud.

Creamy Malaysian Coconut Prawns Substitutions and Variations

What happens when you’re halfway through this recipe and realize you’re missing half the ingredients? Don’t panic, I’ve got your back.

No coconut milk? Heavy cream works, though you’ll lose that tropical vibe.

Out of prawns? Chicken thighs or firm white fish step in beautifully.

Missing green chillies? Red pepper flakes do the trick, start with half a teaspoon.

Want to shake things up? Toss in pineapple chunks for sweetness, or swap cardamom for lemongrass.

Vegetarians can use cauliflower or tofu instead of prawns.

The beauty of this curry lies in its flexibility, not perfection.

What to Serve with Creamy Malaysian Coconut Prawns

While this creamy coconut curry shines on its own, pairing it with the right sides transforms dinner into something special.

I always reach for fluffy jasmine rice first – it soaks up every drop of that gorgeous sauce. Basmati works beautifully too, though I prefer its lighter texture with seafood.

Want something different? Try garlic naan or roti for scooping. Fresh cucumber salad cuts through the richness perfectly, while steamed broccoli adds color and crunch.

For drinks, I love crisp white wine or cold beer. Even sparkling water with lime feels invigorating alongside all that coconut creaminess.

Final Thoughts

This Malaysian coconut prawn recipe brings restaurant-quality flavors right to your kitchen, and honestly, it’s become one of my go-to dishes when I want something that feels fancy but won’t stress me out.

The beauty lies in those aromatic spices dancing with creamy coconut milk. Simple ingredients, massive payoff.

I love how forgiving this curry is too. Coconut milk too thick? Add water. Want more heat? Extra chili powder works perfectly.

Trust me, once you nail the timing on those prawns, you’ll feel like a total kitchen rockstar.

Your family will think you’ve been hiding secret chef skills.

Recipe Card

Introduction: This aromatic Malaysian coconut prawn curry combines succulent prawns with fragrant spices and creamy coconut milk for an authentic Southeast Asian experience. With its perfect balance of heat, sweetness, and rich coconut flavor, this restaurant-quality dish is surprisingly simple to make at home and pairs beautifully with steamed rice.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Serves: 4

Ingredients:

*For the Prawns:*

• 500g prawns, peeled and deveined
• 1 tsp turmeric powder
• Salt to taste

For the Curry:

• 2 tbsp oil (sunflower or refined)
• 1 onion, roughly chopped
• 3 cloves garlic
• 1-inch ginger piece
• 2 green chillies
• 100g grated coconut or 400ml coconut milk
• 2-3 green cardamom pods
• 2-3 cloves
• 1-2 bay leaves
• 1 tsp chili powder
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Marinate prawns with turmeric powder and salt. Set aside for 10 minutes.
2. In a blender, combine onion, garlic, ginger, green chillies, and grated coconut (if using). Add a little water and blend into a thick, smooth paste.
3. Heat oil in a large pan over medium-high heat. Briefly fry the marinated prawns for 1-2 minutes until just pink. Remove and set aside.
4. In the same pan, heat remaining oil and add cardamom pods, cloves, and bay leaves. Fry for 30 seconds until fragrant.
5. Add the onion paste to the pan and sauté for 5-7 minutes, stirring frequently, until the mixture is golden and aromatic.
6. Add chili powder and salt, stirring for 1 minute to prevent burning.
7. Pour in coconut milk (if using instead of fresh coconut) and a little water if needed. Bring to a gentle simmer.
8. Return the prawns to the pan and simmer for 5 minutes until prawns are cooked through and curry has thickened slightly.
9. Garnish with fresh coriander and serve immediately with boiled rice.

Notes:

• Do not overcook prawns in the initial frying stage as they will finish cooking in the curry sauce
• Fresh coconut gives a more authentic flavor, but canned coconut milk is a convenient substitute
• Adjust coconut milk consistency with water if the curry becomes too thick during cooking
• For extra heat, increase the green chillies or add a pinch of cayenne pepper
• The curry can be made ahead without the prawns and reheated before adding them for final cooking
• Remove whole spices (cardamom, cloves, bay leaves) before serving if preferred
• Store leftovers in the refrigerator for up to 2 days

Nutritional Information:

Frequently Asked Questions

Can I Make This Dish Ahead of Time and Reheat It?

I’d recommend making the curry base ahead but adding prawns when reheating. Prawns can become rubbery if cooked twice. You’ll get better texture cooking them fresh in the reheated sauce.

How Do I Know When the Prawns Are Properly Cooked?

I check if prawns are properly cooked by looking for their pink-orange color and firm texture. They’ll curl into a C-shape when done. Overcooking makes them rubbery, so I remove them once they’re opaque throughout.

What’s the Best Way to Store Leftover Coconut Prawn Curry?

I’d store your leftover coconut prawn curry in an airtight container in the fridge for up to three days. I don’t recommend freezing it since prawns become rubbery when thawed.

Can I Freeze This Dish for Meal Prep Purposes?

I’d avoid freezing this prawn curry since seafood’s texture becomes rubbery when frozen. Instead, I recommend making fresh portions or storing leftovers in your fridge for up to three days maximum.

How Spicy Is This Recipe and Can I Reduce the Heat?

This recipe’s moderately spicy with green chillies and chili powder. I’d recommend reducing or omitting the green chillies and using half the chili powder if you’re heat-sensitive. The coconut milk helps mellow the spice level naturally.