Malaysian King Prawn Curry with Coconut Rice

I've made this dish in over a dozen different countries ranging from a tree house hostel high in the mountains of Guatemala to a luxury super yacht in the Mediterranean. Time and time again the plates are licked clean which to me is the best compliment one can give!

Feeds 4 lucky punters

Coconut Rice


  • 1 cup Jasmine rice

  • 200ml coconut milk (not coconut cream as the rice wont absorb it)

  • 180ml water

  • 2 tablespoons white sugar

  • 2 kaffir lime leaves

  • 1 teaspoon sea salt

  • 4 tablespoons lightly toasted coconut for garnish


  1. Wash the rice in cold water until the starch has been removed and the water is clear

  2. Add all the ingredients into a small rice cooker and press start

  3. Feather the rice once cooked and garnish with toasted coconut

Malaysian King Prawn Curry


  • 500gm green prawns, peeled and deveined (roughly 6 prawns each)

  • 4 tablespoons vegetable oil

  • 1 large brown onion diced 2cm squares

  • 1 large carrot cut in half lengthways and sliced thinly

  • 1 small red capsicum diced 2cm squares

  • 1 small green capsicum diced 2cm squares

  • 2 tablespoons red curry paste

  • 2 tablespoons tomato paste

  • 30ml fish sauce

  • 200ml white wine

  • 400ml coconut cream

  • 4 kaffir lime leaves

  • Salt and pepper

  • 1 bunch coriander chopped

  • 4 tablespoons fried shallots

  • 1 lime cut into 8 wedges

  • 4 nice sprigs of coriander


  1. Heat 2 tablespoons of oil in a saucepan over medium to high heat

  2. Sauté carrots and onions then add the curry paste, tomato paste and lime leaves, stirring constantly with a wooden spoon until the paste starts to stick to the bottom of the pan

  3. Deglaze the pan with wine, add the coconut cream and fish sauce then bring to the boil

  4. Mix in the capsicums, reduce heat and simmer for 10 minutes, stirring occasionally

  5. Adjust seasoning then remove saucepan from heat and stir in the chopped coriander

  6. Heat a seperate cast iron or heavy based frying pan until very hot, pour in the remaining 2 tablespoons of oil then add the prawns

  7. Sear prawns over high heat for approximately 2 minutes on either side, season well with salt and pepper, then remove from heat and tip into a seperate bowl

Platting Up

  1. Make a nice mound of coconut rice in the centre of 4 plates

  2. Divide prawns evenly and stack on top of the rice, going for as much height as possible

  3. Ladle the curry sauce over the prawns

  4. Garnish each plate with toasted coconut, fried shallots, coriander sprigs and lime wedges

  5. Serve immediately


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