28/08/2026
🍤 Chicken & Prawn Coconut Curry
A rich, creamy and flavour-packed curry combining tender chicken thighs and juicy prawns in a fragrant coconut curry sauce. 🌶️🥥
Serves: 6–8
Ingredients
For the chicken & prawns
* 6 boneless chicken thighs
* 1.5 kg prawns, cleaned and deveined
* 1½ tbsp chicken spice
* 1 tbsp Cajun seasoning
* 1 tbsp lemon & herb seasoning
* 2 tbsp olive oil
* 2 tbsp butter
For the curry
* 1 medium onion, finely chopped
* 3 garlic cloves, minced
* 1 tbsp fresh ginger, minced
* 2 red chillies, finely chopped
* 2 sprigs fresh thyme
* 6 curry leaves
* 1 tsp ground cumin
* 2 tbsp curry powder
* 1 tsp turmeric
* ½ tsp cayenne pepper, or to taste
* 1 tbsp tomato paste
* 1 can (400 ml) coconut cream
* Salt and freshly ground black pepper, to taste
* Juice of ½ lemon
* Fresh coriander, chopped, for garnish
Method
1. Season the chicken and prawns
Place the chicken thighs in a bowl and season with the chicken spice. In a separate bowl, season the prawns with the lemon & herb seasoning and Cajun seasoning. Set aside.
2. Brown the chicken
Heat the olive oil in a large, deep pan over medium-high heat. Add the butter and allow it to melt. Add the seasoned chicken and brown on all sides. Remove the chicken from the pan and cut into bite size and set aside.
3. Brown the prawns
In the same pan, add the prawns and cook briefly on both sides until lightly browned. Be careful not to overcook them, as they will finish cooking in the curry. Remove and set aside.
4. Build the curry base
Add the chopped onion to the same pan and sauté until softened. Add the garlic, ginger, red chillies and thyme, and cook until fragrant.
5. Add the spices
Stir in the curry leaves, cumin, curry powder, turmeric and cayenne pepper. Cook for about 1 minute, stirring continuously, to release the flavour of the spices.
6. Add the tomato paste
Stir in the tomato paste and cook for another minute.
7. Add the coconut cream and chicken
Return the browned chicken to the pan and stir well to coat it in the curry mixture. Pour in the coconut cream and stir to combine. Reduce the heat and allow the curry to simmer uncovered for about 8–10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8. Add the prawns
Return the prawns to the pan and gently stir them into the curry. Simmer for another 3–5 minutes, just until the prawns are cooked through.
9. Finish the curry
Season with salt and freshly ground black pepper to taste. Squeeze over the lemon juice and give everything a final stir.
10. Garnish and serve
Garnish generously with fresh coriander and serve immediately with steamed rice, basmati rice or warm roti.
