• Laura

Coconut Prawn Curry

A gluten free coconut prawn curry and rice on a plate and a white background, with a fork and wedge of lime visible.

It just started snowing everywhere in Croatia, even though it's April and even though it did not snow in Rijeka for Christmas or at all during the winter. So it's a good day to make a warming recipe that will hug you with its warmth and lull you to sleep on this weird-weather day. It is super easy and quick to make, and uses store-bought frozen prawns which don't even need prior defrosting. Add some coconut milk, curry paste and rice and you've got yourself a delicious and healthy meal!


250 gr prawns

2 cloves garlic

1 cm fresh ginger

2 bay leaves

2-3 kaffir lime leaves

1 tsp curry paste

1 tsp curry powder or ras el hanout

200 ml coconut milk

1 can (400 gr) chopped tomatoes



fresh parsley or cilantro


1. In a pan, heat olive oil and fry the finely chopped ginger and garlic and spices: curry paste, curry powder or ras el hanout powder, bay leaves, and kaffir lime leaves. If you're using dried kaffir lime leaves like me, you can rehydrate them for five minutes before starting to cook in warm water.

2. Add the prawns and fry them in the spiced oil for a minute while stirring.

3. Add the chopped tomatoes and cook for a few minutes. Then take your coconut milk can and add only the fatty condensed part (if you've shaken your can so both the fatty and watery part of the coconut milk have combined, just use 200 ml of the milk).

4. Cook until the mixture reduces to a thick sauce.

5. Serve immediately with cooked rice. Add fresh lime juice and chopped parsley or cilantro while serving. Bon appetit!