Zesty Coconut Prawn Curry with One-Pot Rice

This coconut prawn curry with fluffy rice is a one-pot wonder, blending creamy coconut milk with tangy lime and warm spices for a vibrant, aromatic dish. The prawns turn tender and juicy, while the rice soaks up the fragrant curry, creating a balanced, satisfying meal. It’s quick, fuss-free, and perfect for weeknight dinners.

Time + Yield

• Prep: 10 min (active)

• Cook: 20 min (active)

• Total: 30 min

• Servings: 4

• Active Time: 30 min

• Passive Time: None

Ingredients Curry Base:

• 300 g prawns, peeled and deveined [~2 cups]

• 400 mL coconut milk [1¾ cups]

• 150 g basmati rice, rinsed [¾ cup]

• 200 mL water [¾ cup + 2 tbsp]

• 1 medium onion (100 g), finely chopped [½ cup]

• 2 garlic cloves (6 g), minced [1 tsp]

• 5 g ginger, grated [1 tsp]

• 5 g turmeric powder [1 tsp]

• 3 g red chili powder [½ tsp]

• 5 g coriander powder [1 tsp]

• 10 mL vegetable oil [2 tsp]

• 5 mL lime juice [1 tsp]

• 5 g salt [1 tsp]

Garnish:

• 10 g fresh coriander leaves, chopped [2 tbsp]

• 1 small green chili, sliced (optional) [1 tsp]

Substitutes:

• Prawns unavailable? Use 300 g boneless white fish (e.g., tilapia, available at Big Bazaar).

• Coconut milk alternative: Use 400 mL diluted cream (200 mL cream + 200 mL water, available at Reliance Fresh).

Method

1. Prep Prawns: Rinse prawns, pat dry. Season with 2 g salt and 2 mL lime juice. Set aside. Smell the fresh, briny aroma.

2. Sauté Aromatics: Heat oil in a deep pan (24 cm) over medium heat (180°C/350°F). Add onion, garlic, and ginger. Cook 3–4 min until onions soften and turn golden, stirring until fragrant.

3. Build Curry: Add turmeric, chili, and coriander powder. Stir 30 sec until spices bloom (oil separates slightly). Pour in coconut milk and water, stir to combine.

4. Cook Rice and Prawns: Add rice, spread evenly. Bring to a simmer, then reduce to low (120°C/250°F). Add prawns, nestle into liquid. Cover and cook 15 min until rice is fluffy and prawns are pink (internal temp 63°C/145°F).

5. Finish and Serve: Stir in remaining lime juice. Check rice for doneness (soft, not mushy). Garnish with coriander and chili. Serve hot.

Pressure-Cooker Variant: After step 3, add rice, prawns, and liquids to a pressure cooker. Cook on medium for 1 whistle (5 min). Release pressure, check prawn temp (63°C/145°F).

Air-Fryer Variant: For crispy prawns, air-fry seasoned prawns at 180°C/350°F for 5 min before adding to curry in step 4.

Parallelization Timeline

• While prawns marinate (5 min), chop onion, mince garlic, grate ginger, and rinse rice.

• While curry simmers (15 min), chop coriander and slice chili for garnish.

• Assemble garnish as curry finishes to hit 30-min total.

Substitutions & Swaps

• Veg/Vegan: Replace prawns with 300 g diced mushrooms or tofu (same cooking time).

• Gluten-Free: Basmati rice is naturally gluten-free; ensure spices are certified gluten-free.

• Budget: Swap prawns for 300 g boiled chickpeas (add in step 4, cook 5 min).

Scaling

• Halve: Use 150 g prawns, 75 g rice, 200 mL coconut milk, 100 mL water; use a 20 cm pan.

• Double: Use 600 g prawns, 300 g rice, 800 mL coconut milk, 400 mL water; cook in two batches or a 28 cm pan to maintain texture.

Make-Ahead, Storage & Reheat

• Make-Ahead: Prep aromatics and spices up to 1 day ahead; store in fridge.

• Storage: Store curry in an airtight container (fridge, 2 days; freezer, 1 month).

• Reheat: Microwave (800W, 2-3 min) or reheat in pan (120°C/250°F, 5 min) with 10 mL water to restore creaminess.

• Safety: Ensure prawns reheat to 63°C/145°F internally.

Troubleshooting

• Mushy Rice: Reduce water by 20 mL if rice is too soft; check at 12 min.

• Curry Too Thin: Simmer uncovered for 2-3 min to thicken after rice cooks.

• Bland Flavor: Add 1 g extra salt or 2 mL lime juice before serving.

Nutrition per Serving

• Calories: 380 kcal

• Macros: 20 g protein, 45 g carbs, 15 g fat

Cost per Serving (INR)

• Prawns (300 g): ₹150 or $1.70 or €1.44

• Coconut milk (400 mL): ₹60 or $0.68 or €0.58

• Rice (150 g): ₹15 or $0.17 or €0.14

• Spices, oil, veggies:₹25 or $0.28 or €0.24 (amortized)

• Total: ~₹63 or ~$0.71 or ~€0.60 per serving

Variations

1. Spicy Fish Curry: Swap prawns for 300 g tilapia, add 3 g extra chili powder, cook 12 min.

2. Mushroom Coconut Curry: Use 300 g mushrooms, add 5 g garam masala for depth.

3. Veg Tikka Curry: Replace prawns with 300 g paneer, marinate with 5 g tikka masala, pan-fry 5 min before adding.

Plating & Garnish Serve in shallow bowls to highlight the creamy curry and vibrant prawns. Sprinkle coriander for freshness and green chili for a spicy pop. Add a lime wedge for a zesty squeeze. A rustic ceramic bowl enhances the global appeal.

FAQ

• Can I skip coconut milk? Yes, use diluted cream or full-fat milk, but flavor will be less rich.

• Brown vs white rice? Brown basmati adds nutty flavor but needs 5 min extra cooking and 50 mL more water.

• No pressure cooker? One-pot stovetop method works perfectly; no special equipment needed.