# Prawn Curry with Coconut Milk

> 35 minutes and a dish that smells like a vacation. Prawns, **curry**, **coconut milk**: a Thai recipe you'll make every week, guaranteed. The prawns are already cooked, so just build a beautiful creamy sauce and dinner is sorted. Serve with basmati rice and everyone's happy.

**Total time** : 35 min · **Prep** : 15 min · **Cook** : 20 min · **Servings** : 4 · **Difficulty** : facile

## Ingredients

- 1 kg Cooked shell-on pink prawns
- 1 pc Onion
- 4 clove Garlic cloves
- 1 can Coconut milk (200-300ml)
- 3 tbsp Curry powder
- 1 tbsp Olive oil
- Salt
- Pepper

## Method

1. Peel the prawns, leaving the tails on. Rinse them, drain and **pat them dry** with paper towels.
   _Tip: Patting the prawns dry prevents adding extra water to the sauce._
2. Peel and **finely chop** the onion and garlic cloves. Heat the oil in a pan or sauté pan, cook the onion and garlic **without letting them brown**. Season with salt and pepper, add the **curry powder** and mix well.
   _Tip: Garlic burns fast and turns bitter. As soon as it starts to colour, add the curry and move on._
3. Pour in the coconut milk and let it simmer for **2 minutes** over low heat. Add the prawns, stir gently and simmer for **15 minutes** over low heat. Check the seasoning, adjust if needed and serve hot with **basmati rice**.
   _Tip: Make sure the sauce doesn't reduce too much during the 15 minutes. If it thickens too fast, add a splash of water._

## Tips & variations

For an even more fragrant dish, marinate the prawns **30 minutes before** in a little coconut milk and curry. The flavors really intensify.

Adjust the coconut milk to taste: **200ml** for a lighter sauce, **300ml** for a richer one.

You can swap the prawns for **king prawns** or **scallops**, both work beautifully.

Lighter version: **light coconut milk** and swap basmati for brown rice or quinoa.

**Tags** : Asian, Lunch, Main course, Dinner

---
Source : https://disheazy.fr/en/recettes/prawn-curry-with-coconut-milk