There’s something deeply comforting about a pot of prawns simmered in creamy coconut milk. This dish captures the essence of tropical cuisine—rich, aromatic, and full of contrast. The prawns lend natural sweetness, the coconut milk brings luxurious smoothness, and the lemongrass, chilies, and ginger infuse each spoonful with brightness and spice. It’s the kind of meal that feels special yet effortless, equally fitting for a family dinner or a festive spread.

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Ingredient Breakdown

The prawns are the star of this dish, and keeping them head-on enhances the overall flavor. As they cook, the heads release natural oils that seep into the sauce, enriching it with a subtle, briny sweetness that can’t be replicated with peeled prawns alone. Using extra-jumbo prawns also ensures meaty bites that remain succulent even after simmering.

The coconut milk forms the luscious backbone of the sauce. Opting for full-fat, unsweetened coconut milk guarantees a thick, velvety texture that clings beautifully to the prawns. As it reduces, it transforms from a light cream into a rich, fragrant broth, capturing the essence of the spices and aromatics.

Aromatics such as lemongrass, ginger, and scallions lay the foundation for this dish’s distinctive character. Lemongrass contributes a refreshing citrus aroma, ginger adds gentle warmth, and scallions provide sweetness and depth. Together, they create an aromatic base that perfectly balances the richness of the coconut milk.

Anchovies might seem unexpected but are vital for achieving that complex umami undertone. When sautéed with the aromatics, they melt into the mixture, infusing every layer of the sauce with savory depth without overshadowing the delicate flavor of the prawns.

Finally, the greens and lime lend balance and vibrancy. The greens—whether chile leaves, sweet potato leaves, or spinach—add freshness and a touch of earthiness, while a squeeze of lime brightens the dish, cutting through its richness for a beautifully rounded flavor profile.

Step-by-Step Preparation Guide

Begin by preparing the aromatics. Mince the ginger finely, slice the scallions thinly, and mix them with chopped red onions, chili rounds, and lime zest. This combination forms the fragrant heart of the dish, ensuring that the flavors bloom evenly during cooking.

Next, build the flavor base. Heat canola oil in a heavy-bottomed pot, then add the lemongrass bundle and aromatic mixture along with anchovies in their oil. Stir constantly as the anchovies dissolve, releasing their savory essence into the mixture. Within minutes, the kitchen fills with a heady aroma—a promise of the bold flavors to come.

Add the diced tomatoes and allow them to soften and break down, releasing their juices to create a slightly tangy, savory base. This step is crucial, as the tomatoes’ natural acidity complements the richness of the coconut milk. Once the mixture thickens slightly, pour in the coconut milk and season with salt and black pepper. Bring it to a gentle boil, then reduce to a simmer.

As the coconut broth bubbles slowly, it begins to thicken and coat the back of a spoon. Add the cleaned prawns and stir to ensure they’re evenly coated. Cover the pot and let them simmer gently until they turn pink and opaque—just a few minutes is all it takes to keep them tender and juicy.

Finish by adding the greens and a few more chili slices for an extra kick. Let them wilt in the residual heat, preserving their bright color and delicate texture. Discard the lemongrass bundle before serving, and garnish with lime wedges for that fresh citrus finish.

Recipe Tips

Choose prawns with shells and heads on for a richer, more flavorful broth.

Crush lemongrass stalks properly to release their essential oils before tying them into a bundle.

Use full-fat coconut milk for a creamy, luxurious sauce; light versions can make it thin and less flavorful.

Avoid overcooking the prawns—once they turn pink and firm, they’re done.

Taste before serving, as the anchovies naturally contribute salt; adjust seasoning accordingly.

What to Serve With This Recipe

This dish pairs beautifully with steamed jasmine rice, which absorbs the creamy, spiced coconut sauce perfectly. For a heartier pairing, garlic fried rice or coconut rice deepens the dish’s tropical essence. Add freshness to the meal with a side of grilled vegetables or a simple cucumber and tomato salad, which balances the richness with a crisp crunch. For a bright, tangy touch, serve with lime wedges or a drizzle of chili vinegar.

Creative Variations

For those who crave heat, increase the number of chilies or add a spoonful of chili paste to the sauce. If you prefer a more textured dish, toss in vegetables like bell peppers, okra, or eggplant for added color and crunch. Fresh herbs like Thai basil or cilantro can transform the dish with their aromatic lift, while seafood lovers might enjoy turning it into a medley with mussels, squid, or chunks of white fish. Each variation brings its own character while keeping the dish’s soul intact.

Frequently Asked Questions

Can I use shrimp instead of prawns?
Yes, shrimp work just as well—choose large, shell-on shrimp for the best texture.

How can I make the sauce thicker or creamier?
Simmer a few minutes longer to reduce it further, or add a small amount of coconut cream.

Can I use dried anchovies instead of oil-packed ones?
You can, but soak them in warm water first and sauté them in a little oil to soften.

How long will leftovers keep, and how should I reheat them?
Store in an airtight container for up to two days and reheat gently over low heat to avoid curdling the coconut milk.

Can I make this dish ahead of time for gatherings?
Yes, you can prepare the sauce ahead and add the prawns just before serving to keep them tender.

Prawns with Coconut Milk is the kind of dish that speaks of comfort, warmth, and tropical indulgence. The silky coconut sauce, enriched with lemongrass and anchored by anchovies, wraps around the tender prawns in perfect harmony. Each spoonful is layered with sweetness, spice, and a whisper of citrus. Whether served for a weeknight dinner or a special occasion, it brings the vibrant flavors of the coast straight to your table.

Ingredients

1 ½ pounds raw prawns or extra-jumbo shrimp, unpeeled and preferably head-on (13 to 20 per pound)
2 (13-ounce) cans full-fat unsweetened coconut milk
2 (2-ounce) tins oil-packed anchovy fillets, including oil
2 large tomatoes (about 14 ounces total), diced
1 ½ medium red onions, finely chopped
1 (2-inch) piece fresh ginger, peeled and minced (about 2 tablespoons)
2 to 3 serrano or jalapeño peppers, sliced thinly (adjust to spice preference)
½ bunch medium scallions (4 to 5 pieces), thinly sliced
3 stalks fresh lemongrass, trimmed to 6–7 inches and smashed
1 tablespoon canola oil
3 cups chile leaves, sweet potato greens, or baby spinach
1 medium lime (zested and cut into wedges)
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
Cooked jasmine rice, for serving

Instructions

Start by preparing the aromatics. Peel and mince the ginger finely and transfer it to a bowl. Trim the stems from the serrano or jalapeño peppers, slice them into thin rounds, and add them to the bowl. Slice the scallions thinly, both the green and white parts, and finely chop the red onions. Grate the zest from the lime and add it to the same bowl, mixing everything together to create a fragrant base.

Prepare the lemongrass by trimming away the tough outer leaves until you have about 6 to 7 inches of the lower stalk. Halve each stalk lengthwise and lightly crush the base with the flat side of a knife to release its oils. Tie the stalks together securely with kitchen twine to make a bundle.

In a large Dutch oven or heavy-bottomed pot, heat the canola oil over medium heat until it begins to shimmer. Add the lemongrass bundle, the aromatic mixture from the bowl, and the anchovy fillets along with their packing oil. Stir frequently, breaking up the anchovies into small bits as they melt into the mixture. Cook for 8 to 10 minutes, or until the onions turn translucent, the scallions dull slightly, and the mixture takes on a light golden hue.

Meanwhile, dice the tomatoes into large chunks and set them aside. Cut the zested lime into wedges and keep them ready for serving.

Increase the heat to medium-high and add the diced tomatoes to the pot. Stir occasionally and let them cook for 8 to 10 minutes, until they soften, collapse, and their juices thicken into a rich, savory base. While the tomatoes cook down, rinse and dry your choice of greens—chile leaves, sweet potato leaves, or spinach. Clean the prawns thoroughly under cold water, trimming off the long antennae if necessary. For a cleaner presentation, you may slit the back of each prawn and remove the vein.

Pour in the coconut milk, followed by the salt and black pepper. Stir well to combine and bring the mixture to a gentle boil, stirring occasionally for 6 to 8 minutes. Once it begins to bubble, reduce the heat to maintain a low simmer. Allow it to cook for another 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about one-fourth.

Add the cleaned prawns to the simmering coconut sauce. Stir to coat them evenly in the rich, aromatic mixture. Cover the pot and let the prawns simmer for 5 minutes. Uncover, stir, then cover again and continue cooking for about 2 minutes more, or until the prawns are pink, firm, and opaque throughout. Taste the sauce and adjust with additional salt and pepper as needed.

Turn off the heat. Add the prepared greens and, if desired, the extra sliced chili for added heat. Stir gently to combine, then cover the pot again. Let it sit for 2 minutes to allow the greens to wilt gently while retaining their vibrant green color. Remove and discard the lemongrass bundle before serving.

Serve the prawns and their luscious coconut sauce over a bed of steamed jasmine rice. Garnish with fresh lime wedges for a bright, citrusy finish that enhances every creamy, savory bite.