Basil Leaf Prawn Curry


  • 500g fresh prawns, cleaned
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coarse grain black pepper
  • 1/3 teaspoon sea salt crystals (more for seasoning)
  • 3 – 4 tablespoon coconut oil
  • 1/4 teaspoon black mustard seeds
  • 2 sprigs curry leaves
  • 3/4 – 1 teaspoon chilli powder
  • 1 mild red chilli, sliced
  • 1 red chilli padi, sliced
  • 1 lime leaf (or kaffir lime leaf)
  • Water (as needed)
  • 1 tablespoon lemon juice
  • 120ml Kara UHT Coconut Cream
  • 2 sprigs Thai basil


  1. Heat up a dry non-stick pan.
  2. As the pan heats up, lay the prawns in one layer.
  3. Add turmeric powder, coarse grain black pepper, sea salt, and a splash of water.
  4. Cook the prawns turning once, just till they turn pink, no longer in grey colour (less than 2 minutes, do not overcook).
  5. Remove the prawns from the pan and set them aside.
  6. Set aside the broth separately. Rinse the pan with some water and add to the reserved broth.
  7. Clean the pan and return to heat, then add coconut oil to the pan.
  8. As the oil heats up in low heat, add the black mustard seeds and wait till they stop popping.
  9. Add curry leaves, chilli powder, black pepper, and sea salt.
  10. Return the prawns flat in one layer and fry on one side for just 30 seconds. Then flip the prawns over and fry for another 30 seconds.
  11. Add the sliced red chillies, and lime leaf. Toss around till the chillies are fragrant (about 30 seconds).
  12. Add the lemon juice and toss, then pour the reserved broth to the pan.
  13. As it comes to a simmer, add Kara UHT Coconut Cream.
  14. Stir well and bring the curry to a light simmer.
  15. Season with salt to taste and sprinkle a little more chilli powder for richer colour (if desired).
  16. Adjust the thickness of curry by adding small amount of water.
  17. Add the Thai basil leaves to the curry till the leaves wilted.
  18. Ready to be served.

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