Coconut Milk And Gochujang Prawn Curry Recipe

Name: Coconut Milk And Gochujang Prawn Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams fresh prawns, peeled & intestinal tract removed; 2 tablespoons grape seed or any nuetral flavored oil; 1 white or brown onion (about 150g); 100 grams baby eggplants, top green stems removed; 4 cloves garlic, crushed; 1 leek, chopped 1/2 inch length; 1 can. unsweetened coconut milk; 1/2 cup vegetable stock; 1 tablespoon gochujang - fermented Korean red chili paste; 1 teaspoon curry powder; 1 teaspoon ground black pepper; 2 teaspoons freshly squeezed lemon juice; 1 red chili, chopped 1/2 inch length; Handful fresh flat-leaf parsley and lemon zest

Servings: persons

250 grams fresh prawns, peeled & intestinal tract removed
2 tablespoons grape seed or any nuetral flavored oil
1 white or brown onion (about 150g)
100 grams baby eggplants, top green stems removed
4 cloves garlic, crushed
1 leek, chopped 1/2 inch length
1 can. unsweetened coconut milk
1/2 cup vegetable stock
1 tablespoon gochujang - fermented Korean red chili paste
1 teaspoon curry powder
1 teaspoon ground black pepper
2 teaspoons freshly squeezed lemon juice
1 red chili, chopped 1/2 inch length
Handful fresh flat-leaf parsley and lemon zest

1
Rinse the prawns and set aside in room temperature. In a medium - high heat pan, add 2 tablespoons of oil with roughly chopped onion and cook for 3-4 minutes or until it is soften. Stir in baby eggplants and garlic. Turn the heat down to medium. Add in coconut milk, stock, gochujang, curry powder and black pepper. Let the curry sauce simmer for 12-13 minutes stirring well so it doesn't stick.
2
Add chopped leek, prawns, lemon juice and chili into the curry sauce. Cook for another 3 minutes, or until prawns turn opaque. Cooking time will depend on the size of prawns. I used tiger prawns so if your prawns are smaller you will want to cook them 30 seconds to a minute less or so. Watch the prawns and make sure they are not overcooked.
3
Take curry off the heat, garnish with roughly chopped fresh parsley and lemon zest before serving.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 grams fresh prawns, peeled & intestinal tract removed, 2 tablespoons grape seed or any nuetral flavored oil, 1 white or brown onion (about 150g), 100 grams baby eggplants, top green stems removed, and more.

Yes, Coconut Milk And Gochujang Prawn Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Milk And Gochujang Prawn Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions