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Prawn and chicken coconut curry

  • 15 minutes
  • 15 minutes
  • 4
Prawn and chicken coconut curry

Simply delicious!


  • 1 teaspoon minced fresh garlic
  • 1 tablespoon curry powder
  • 2 tablespoon Thai red curry paste
  • 500 grams boneless chicken thigh portions, diced
  • 20-24 green, shelled prawns
  • 1/4 cup brandy
  • 400 millilitre 400 millilitre can coconut cream or milk
  • 1 tablespoon fish sauce
  • 2 tablespoons mirin
  • 1-2 tomatoes, chopped
  • 2 cups finely shredded vegetables (carrots, manegtouts, celery)


  1. Panfry the garlic, curry powder and curry paste in a nugget of butter in a large frying pan over a moderate heat for 1-2 minutes only or until fragrant.
  2. Add the diced chicken and prawns and toss in the hot spicy mixture to coat well. Add the brandy and if wished flambé, otherwise simmer for a minute before adding the coconut cream or milk.
  3. Simmer without bubbling - to ensure the chicken and prawns cook gently as boiling the dish will make them tough – for 10-15 minutes. Cooking time will depend on the size of the chicken pieces.
  4. Add the fish sauce, mirin, tomato and vegetables and just warm the vegetables through before serving in bowls with rice and prawn crackers on the side.

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