Indonesian yellow prawn curry (by Ghillie Basan)

Serves: 4



Recipe Type:

Main Courses


30 Minutes

Heat Rating:


Good Using:



  • Coconut or palm oil - 2tbsp
  • Shallots, peeled and finely chopped - 2
  • Garlic Cloves, peeled and finely chopped - 2
  • Red Chillies Crushed - 2tsp
  • Turmeric powder - 3tsp
  • Fresh ginger, peeled and finely chopped - 25g/1oz
  • Lemongrass stalks, trimmed and finely sliced - 2
  • Coriander seeds - 2tsp
  • Shrimp paste - 2tsp
  • Red bell pepper, seeded and finely sliced - 1
  • Kaffir lime leaves - 4
  • Fresh shelled prawns, deveined roughly - 500g/1lb 2oz
  • Coconut milk - 1 x 400fl oz can
  • Sea salt to taste
  • Black Pepper to taste
  • Fresh coriander leaves, roughly chopped bunch


This recipe is from internationally acclaimed cook and food writer Ghillie Basan who has very kindly allowed us to share this with you on our website.As well as the author of numerous cookery books, Ghillie runsinnovative and inspiring, hands-on cookery workshops from where she lives in a remote outpost of the Scottish highlands – find out more about Ghillie Basan, her books and workshops.

In Bali and Java, big juicy prawns are particularly favoured for this dish but you can easily substitute them with scallops, squid or mussels, or a combination of all three.

Heat the oil in a wok, or heavy-based pan and stir in the shallots, garlic, chillies, turmeric, ginger, lemongrass and coriander seeds until fragrant. Stir in the shrimp paste and cook the mixture for 2-3 minutes. Toss in the red pepper and lime leaves and stir-fry for a minute, then toss in the prawns. Pour in the coconut milk and bring it to the boil. Season with salt and pepper and spoon the prawns onto a serving dish. Scatter the coriander over the top and serve with rice and fried shallots or sliced chillies on the side.

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  • Coriander Seeds, Whole

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  • Crushed Red Chillies

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  • Kaffir Lime Leaves Freeze-Dried

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  • Kaffir Lime Leaves Powdered

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  • Lemongrass Stalks Freeze-Dried

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  • Shrimp Paste (Thai Kapee)

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  • Turmeric Root, Ground

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