I bought a bag of frozen green prawns as they are probably my most favourite seafood, but I have been struggling to find inspiration to cook with them.  I love them on the BBQ but wanted to make a bit more of a ‘hearty’ meal.  This is something I came up with and it was fantastic.  I hope you enjoy it as well.

Related Recipe:  Veggie Stock Paste

If you don’t want to serve this with rice, you can serve it with a simple salad or cauliflower rice.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy, Tracey x


June 15, 2019
  • 10m
  • 15m
  • 25m


  • 12 green prawns
  • 250 g cooked rice of your choice (we like Basmati or Jasmine) or cauliflower rice (recipe linked above)

Curry Sauce Ingredients

  • 1 medium brown onion, peeled and halved
  • 30 g butter
  • 250 g coconut cream
  • 200 g full cream milk
  • 50 g plain flour
  • 1 tbsp. curry powder
  • 1 tbsp. thermomade veggie stock (link above)
  • Ground pepper (to taste)


Thermal Cooking Method

  1. Place onion into your thermie jug and blitz 3 sec/speed 6. Add the butter and cook 3 mins/100ºC/speed 1.
  2. Place all other sauce ingredients into your thermie jug and cook for 7 mins/90ºC/speed 4.
  3. Add prawns and cook 3 mins/steaming (varoma) temp/speed 1/reverse on your or until prawns are cooked.
  4. Serve with cooked rice, salad or even garlic bread works well with this dish.

Traditional Cooking Method

  1. Finely dice onion and saute in a deep frying pan with butter until the onions are translucent.
  2. Add all other sauce ingredients to the frying pan and cook on medium heat for around 7 minutes.
  3. Add prawns to sauce and cook for around 5 minutes until the prawns are cooked through.
  4. Serve with cooked rice, salad or even garlic bread works well with this dish.


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