Grilled Prawn and Coconut Curry with Lemongrass and Lime

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

A vibrant, aromatic curry featuring succulent prawns, creamy coconut milk, and zesty lemongrass, finished with a burst of lime juice. This southeast asian-inspired curry (low carb) ready in about 45 minutes pairs peeled and deveined prawns, coconut milk, stalks, bruised lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Serves 4 Southeast Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the lemongrass, garlic, and ginger, sautéing for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute, ensuring it doesn't burn.
  2. Step 2: Add the coconut milk, bell pepper, and fish sauce. Bring to a simmer, then reduce heat to low. Cook for 10 minutes until the sauce thickens slightly.
  3. Step 3: Add the prawns and sugar, cooking for 3-4 minutes until the prawns turn pink and opaque. Stir in the lime juice, tasting and adjusting seasoning with additional fish sauce or sugar if needed.
  4. Step 4: Serve immediately, garnished with fresh cilantro and a squeeze of lime, paired with steamed jasmine rice or crusty bread.

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Frequently asked questions

How long does Grilled Prawn and Coconut Curry with Lemongrass and Lime take to make?

Total time is about 45 minutes (15 min prep + 30 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 Grilled Prawn and Coconut Curry with Lemongrass and Lime?

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 peeled and deveined prawns from drying out.

Can I substitute ingredients in Grilled Prawn and Coconut Curry with Lemongrass and Lime?

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 Grilled Prawn and Coconut Curry with Lemongrass and Lime 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.

Is Grilled Prawn and Coconut Curry with Lemongrass and Lime low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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