A picture of Delia's King Prawn and Spicy Maple Coconut Curry recipe

King Prawn and Spicy Maple Coconut Curry


This spicy, creamy coconut curry is quick to cook but delivers on taste

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Serves 6 portions Preparation time: 10 mins Cooking time: 20 mins Difficulty: Easy

  • method
  • Ingredients


1. In a pan heat olive oil and flash-fry king prawns for 2-3 minutes until opaque. Remove from the pan and set aside.
2. Heat more oil and add spring onions, ginger and garlic. Cook for 5 minutes then add half of the red chillies and Madra paste.
3. Keep stirring together and slowly pour in coconut milk and maple syrup.
4. Bring to the boil, add water then turn down to a simmer. Reduce liquid by 1/4.
5. Prepare rice according to packet instructions.
6. Five minutes before serving, add part-cooked prawns to the Madra curry sauce, stir through to fully heat and finish off cooking.
7. Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice.


2 tbsp olive oil
400g shelled king prawns
1 bunch spring onion, finely chopped
30g fresh ginger, peeled and finely sliced
2 cloves garlic, sliced
2 red chillies, finely sliced
3 tbsp Madras curry paste
1 1/2 tins of 400ml coconut milk
4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
700 ml water
360g basmati rice
Salt and pepper to taste
Fresh chopped coriander for garnish
1 lime, squeezed

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