Coriander-chilli prawns

Coriander-chilli prawns

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  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 15 minutes
  • Delheim Gewürztraminer 2010


  • 30 g fresh coriander, plus extra to garnish
  • 3 fresh green chillies, chopped
  • 1 medium onion, finely chopped
  • 50 g garlic butter
  • 500 g prawns, shelled and deveined
  • ¾ cup coconut milk
  • powdered turmeric a good pinch
  • sea salt to taste
  • hot steamed rice, for serving

Cooking Instructions

Blend the coriander and chillies to form a paste. Fry the onion in half the garlic butter until softened and brown.

In a separate pan, fry the prawns in the remaining garlic butter for a minute or two.

Remove from the pan and mix with the fried onions, then stir in the turmeric and coriander paste.

Add the coconut milk to the prawn juices left in the pan.

Bring to a boil then reduce over a brisk heat for a few minutes until slightly thickened.

Return the prawn mixture and gently heat through. Add salt to taste.

Garnish with coriander and serve with the steamed rice.

This recipe was created by TASTE reader Navashnee Naidoo for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

TASTE Recipe by: TASTE
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