Creamy Malaysian Coconut Prawn

Creamy Malaysian Coconut Prawn

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.

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Course: Main Course

Cuisine: Asian

Keyword: Curry, Shrimp

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Prawns:

500 g 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
100 g 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

Marinate prawns with turmeric powder and salt. Set aside for 10 minutes.
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.
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.
In the same pan, heat remaining oil and add cardamom pods, cloves, and bay leaves. Fry for 30 seconds until fragrant.
Add the onion paste to the pan and sauté for 5-7 minutes, stirring frequently, until the mixture is golden and aromatic.
Add chili powder and salt, stirring for 1 minute to prevent burning.
Pour in coconut milk (if using instead of fresh coconut) and a little water if needed. Bring to a gentle simmer.
Return the prawns to the pan and simmer for 5 minutes until prawns are cooked through and curry has thickened slightly.
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

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