Coconut Ginger Carrots and Prawns


  • 800g medium green prawns
  • 3 cloves garlic, crushed
  • ½ tsp. ground fenugreek
  • 1 small onion, roughly chopped
  • 2 tsp. fresh ginger, grated
  • ½ ground turmeric
  • 2 tsp. mild curry powder
  • 8 cardamom seeds
  • 1 tsp. cumin seeds
  • 2 tbsp. vegetable oil
  • 2 large carrots, coarsely grated
  • 4 green shallots, sliced
  • 400ml coconut milk


  1. Shell and devein prawns, leaving the tail intact.
  2. Process garlic, fenugreek, onion, ginger, turmeric, curry powder, seeds and half the oil until smooth.
  3. Heat remaining oil in a wok, add garlic mixture and stir until fragrant.
  4. Add carrots, stir-fry 2 minutes, and remove.
  5. Add combined prawns and shallots, in batches, stir-fry until prawns are just tender.
  6. Add carrots and coconut milk, stir until hot.

Serves 2-4.

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