Prawns in Thai Coconut Sauce

This recipe works in combination with: Chicken Satay Kebabs, Jerk Chicken with Rice & Beans, Louisianan Jambalaya. This recipe features in these meal plans: World Spice Trail.

King prawns and green beans in a Thai-spiced coconut sauce served with rice noodles.


  • 400g of cooked and peeled king prawns
  • 200g of fine trimmed green beans
  • 1 lime, cut into wedges
  • 400ml of coconut milk
  • 1 bunch of spring onions, chopped
  • 1 lemon grass stalk, finely chopped
  • 3 x 150g sachets of straight to wok rice noodles
  • 1 tsp fresh ginger, grated
  • 2 cloves of garlic, finely chopped
  • 2 tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tbsp vegetable oil
  • 2 fresh red chillies, deseeded and chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £3.16
  • Store cupboard: Cook's
  • Calories per serving: 579
  • 5-a-day per serving: 1.1
  • Print Recipe
Prawns in Thai Coconut Sauce photo

753 cooks think so


  1. Prepare the curry paste by grinding together the chillies, garlic, ginger, cumin, turmeric and lemon grass in a food processor or pestle and mortar.
  2. Heat the oil in a frying pan and cook the spring onions for 1-2 minutes. Add the curry paste and cook for 1-2 minutes. Add the coconut milk, bring to the boil, lower the heat and simmer for 5-6 minutes, or until the sauce develops a thicker consistency.
  3. Add the green beans and prawns to the coconut mixture and cook for 3-4 minutes, or until the green beans are cooked and the prawns are heated through.
  4. Meanwhile, cook the noodles according to the packet instructions.
  5. Serve the coconut prawns with the cooked rice noodles and lime wedges.

Cook's tips

Any leftover lemongrass can be kept fresh for 10 days in the fridge or for 4 months in the freezer. It should be washed, chopped, dried and put in a freezer bag.

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