Grilled Prawn and Coconut Curry with Lemongrass and Lime

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 recipe (low carb), 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 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 600g, peeled and deveined prawns
• 400ml coconut milk
• 2 stalks, bruised lemongrass
• 2, juice of lime
• 2 tbsp red curry paste
• 1, sliced bell pepper
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp sugar

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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.