Curried coconut and prawn stir-fry

This curried coconut and prawn stir-fry is packed with veges and spices to create a vibrant meal that's a healthy and flavourful weeknight dinner

By Jennene Plummer
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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  • 1 cup shredded coconut
  • 2 tablespoon vegetable oil (or coconut oil)
  • 500 gram prawns, peeled, deveined, tails on (see tip)
  • 2 spring onions, thinly sliced
  • 4 centimetre piece fresh ginger, grated
  • 1 tablespoon curry powder
  • 2 teaspoon brown mustard seeds
  • 1 teaspoon cumin
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon turmeric
  • 1 carrot, julienned
  • 1 cup frozen peas, thawed
  • 1/2 small red cabbage, finely shredded
  • 1/2 cup fresh mint leaves
  • lime wedges to serve


  • 1
    Heat a wok or large frying pan on high. Stir-fry coconut for 1-2 minutes until toasted. Remove from pan.
  • 2
    In same wok or pan, heat oil on high. Stir-fry prawns and onion for 2 minutes until prawns change colour. Add ginger and spices, then stir-fry for 1 minute until toasted and fragrant. Mix in carrot and peas, then stir-fry for 1-2 minutes until tender.
  • 3
    Return coconut to wok with red cabbage. Stir-fry for 1 minute until cabbage is just beginning to wilt. To serve, scatter stir-fry with mint and accompany with lime wedges.


  • If liked, use scored calamari pieces in place of prawns.