Cairns-style Tropical Prawn Coconut Curry

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, fragrant prawn curry inspired by the tropical ingredients found near Cairns, featuring coconut milk, fresh lime, and a touch of chili heat. This Asian Fusion-inspired seafood recipe, ready in about 35 minutes, pairs raw prawns, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Asian Fusion cuisine 450 cal/serving

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Ingredients

1 lb, peeled and deveined raw prawns
2 tbsp coconut oil
1 medium, diced yellow onion
3 minced garlic cloves
1 tbsp grated fresh ginger
2 tbsp yellow curry powder
14 oz can coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 small, thinly sliced red chili
1/4 cup chopped fresh cilantro
2 cups cooked, to serve jasmine rice

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 4-5 minutes until softened and fragrant.
Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute until the spices are aromatic.
Step 3: Pour in 14 oz coconut milk and bring to a gentle simmer, then add 1 lb peeled and deveined raw prawns. Cook for 5-6 minutes until the prawns turn pink and curl.
Step 4: Stir in 1 tbsp fish sauce, 2 tbsp lime juice, and 1 thinly sliced small red chili, cooking for an additional 2 minutes to combine flavors.
Step 5: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro. Serve the curry hot over 2 cups cooked jasmine rice.