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King Prawn and Spicy Maple Curry

Course Main, Main Course
Keyword family, prawn, thai
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6


  • 2 tbsp olive oil
  • 400 g shelled king prawns
  • 1 bunch spring onion finely chopped
  • 30 g 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
  • 360 g basmati rice
  • Salt and pepper to taste
  • Fresh chopped coriander for garnish
  • 1 lime squeezed


  1. In a pan heat olive oil and flash-fry king prawns for 2 – 3 minutes until opaque. Remove from 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 Madras 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 Madras 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