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Prawn Veggie Curry

Curry in a hurry? This curry recipe can be made from anyone. It's easy, quick and the fragrance in the kitchen is mouth-watering. This spicy dish is full of health benefits too! Ginger aids digestion, coriander helps to cleanse the liver, and coconut cream provides a dose of healthy fats. Having a dinner party? Try this curry recipe, it's sure to be a crowd-pleaser. 


 Serves 4


  • 1 onion, diced

  • 1 tbsp grated ginger

  • 1 bunch coriander

  • 2 tbsp Ayam Thai Red Curry Paste

  • 1 can Ayam coconut cream

  • 1 head broccoli, cut into florets

  • 1 red capsicum, cut into 2cm cubes

  • 300g peeled green prawns

  • 1 fresh lime, cut into wedges

  • 1 red chili, thinly sliced (optional)

  • Steamed brown rice, to serve



    1. Pick the coriander leaves and finely chop the stems. 

    2. In a large frying pan, heat a little coconut oil over a medium-high heat. Add the onion, ginger, coriander stems and carrot. Cook for 2-3 minutes or until the onion and carrots have softened. 

    3. Add the Thai red curry paste and cook, stirring for 1 minute, or until fragrant. Add the coconut cream and bring to a boil. 

    4. Add the broccoli and red capsicum. Reduce the heat to medium and cook for 2-3 minutes, or until the veggies have just softened. Add a little more or less curry paste, depending on your taste.

    5. Add the prawns to the sauce and simmer, stirring occasionally, for 4-5 minutes, or until cooked. As soon as the prawns turn pink on the outside, turn the heat off.

    6. Slice the lime into wedges and thinly slice the red chili (if using).

    7. Add a dash of water if the sauce is too thick.

    8. Serve with brown rice and garnish with the coriander leaves, chili and lime wedges.



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