Coconut-Laced Prawn Curry with Wattleseed and Lemongrass

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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 rich and aromatic curry featuring tender prawns, coconut milk, and a hint of native wattleseed, served with steamed jasmine rice. This Australian-inspired curry recipe, ready in about 45 minutes, pairs prawns, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 25 min Serves 4 Australian cuisine 380 cal/serving

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Ingredients

200g, peeled and deveined prawns
400ml coconut milk
1 stalk, bruised lemongrass
1 tsp, ground wattleseed
1, finely diced red onion
2 cloves, minced garlic
2 tbsp red curry paste
2, chopped tomatoes
1 cup, cooked jasmine rice

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Instructions

Step 1: Heat 1 tbsp of oil in a large pan over medium heat. Add red onion and garlic, sautéing for 2-3 minutes until softened.
Step 2: Stir in red curry paste, lemongrass, and wattleseed, cooking for 1 minute until fragrant. Add chopped tomatoes and coconut milk, stirring to combine.
Step 3: Bring to a gentle simmer, then add prawns. Cook for 5-7 minutes until prawns turn pink and opaque. Season with salt and pepper. Serve over jasmine rice.