Delicious prawn curry

Delicious prawn curry

Sonia was kind enough to ask me to do a guespost on her blog while she is away and enjoying some sunshine in Cuba, so I still had this delicious recipe that I wanted to share with everyone, so thought it would be the perfect fit for Sonia’s blog. I have written about Sonia before as she is a great person and I admire her for so many things, but I would just strongly encourage you to pop over to her blog for a peek. You can find the recipe over here and it will eventually be featured here as well.. 😉


On another note; I still had to pick a winner for the give away for a copy of my book. I did so for the Dutch version of my blog already but needed to pick a winner here too! And the winner has been picked by plugin ‘And the winner is…’

Janie van Hedgecombers!

Janie, I’ll be contacting you shortly for your address!

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Prawn curry

We had this curry with cauliflower rice but you can ofcourse use regular rice as well
Prep Time: 16 hrs 1 min
Cook Time: 16 hrs 1 min
Servings: 3


  • 1-2 tsp oil
  • 1 large onion chopped
  • 2 cloves of garlic chopped
  • 1-2 red peppers in slices
  • a 3 cm piece of ginger
  • 1/2 lemongrass stick chopped or grated
  • 2 kaffir lime leaves
  • 400 gr raw large prawns peeled and cleaned
  • 200 gr sugarsnaps
  • 100 gr green peas
  • 50 gr coconut cream
  • 100 ml vegetable stock or water
  • optional; thai fishsauce
  • lime juice plus slices of lime to serve
  • coriander leaves to serve


  • Heat the oil in a pan and bake the onion, the garlic, the ginger and the chili pepper, the lemongrass and the kaffir lime leaves for about 4-5 minutes or medium fire, till they are soft but not colored.
  • add the vegetables, the coconut cream and the stock or water. Bring softly to the boil and boil for 3-5 minutes till the vegetables are almost cooked. Add the prawns and cook these shortly. Make sure you don't cook the prawns too long as they will become tough and rubbery
  • Take the pan of the heat and drizzle a bit of fishsauce and limejuice to taste in. Serve in a bowl rice or cauliflower rice and garnish with slices of red chili, cilantro and lime.
Course: whole30
Author: Jamie Oliver


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!


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