Coconut Curry Prawns with Kaffir Lime and Lemongrass

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent prawns simmered in a creamy coconut curry infused with fragrant kaffir lime leaves and fresh lemongrass for a vibrant Thai seafood dish. This Thai-inspired curry recipe, ready in about 25 minutes, pairs large prawns, peeled and deveined, coconut milk, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 15 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add 3 minced garlic cloves, 1 bruised and chopped lemongrass stalk, and 3 torn kaffir lime leaves; sauté for 2 minutes until aromatic.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant and the oil separates.
  3. Step 3: Pour in 13.5 oz can coconut milk and bring to a gentle simmer over medium-low heat.
  4. Step 4: Add 1 lb peeled and deveined prawns, cooking for 4-5 minutes until they turn pink and curl.
  5. Step 5: Season the curry with 2 tbsp fish sauce and 1 tbsp palm sugar, stirring to dissolve.
  6. Step 6: Remove from heat, stir in 1/2 cup fresh Thai basil leaves and 1 tbsp lime juice. Serve hot with steamed jasmine rice or rice noodles.

Frequently asked questions

How long does Coconut Curry Prawns with Kaffir Lime and Lemongrass take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Curry Prawns with Kaffir Lime and Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Coconut Curry Prawns with Kaffir Lime and Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Curry Prawns with Kaffir Lime and Lemongrass for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Curry Prawns with Kaffir Lime and Lemongrass?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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