Prawns with Mushrooms in Red Curry Coconut Milk in Wok and Yellow Basmati Rice

5 from 7 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


Prawns with mushrooms in red curry coconut milk in a wok:

  • 320 g Frozen prawns / 14 pieces
  • 2 tbsp Lemon juice
  • 115 g White mushrooms
  • 75 g 1 Onion
  • 50 g Spring onions
  • 2 piece Garlic cloves
  • 10 g 1 piece of ginger peeled
  • 1 Red chilli pepper
  • 2 tbsp Peanut oil
  • 200 ml Chicken broth (1 teaspoon instant broth)
  • 150 ml Coconut milk
  • 50 ml Cream
  • 1 tsp Red curry paste
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 powerful splashes Lemon juice
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Tapioca starch

Yellow basmati rice:

  • 75 g Basmati rice
  • 275 ml Water
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric


Prawns with mushrooms in red curry coconut milk

  • Drizzle the shrimp with lemon juice, defrost, rinse thoroughly under cold water and dry on kitchen paper. Clean / brush the mushrooms, remove the stem, halve and cut each into 3 pieces. Peel and halve the onion, cut into 3 parts and assemble into pieces. Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add peanut oil (2 tbsp), heat and fry / stir-fry the onion pieces with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the prawns and fry them. Deglaze / pour on the chicken broth (200 ml), coconut milk (150 ml) and cream (50 ml). Season with the red curry paste (1 teaspoon) and add the mushrooms and spring onions. Let everything simmer for approx. 8-10 minutes and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), lemon juice (1 strong splash) and sweet soy sauce (1 tablespoon). Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Yellow basmati rice:

  • Bring basmati rice (´75 g) in salted water (275 ml water / ½ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and cook on the lowest level for approx. 20 minutes. Always keep the lid closed!


  • Press basmati rice into a cup and turn it onto the plate. Add the prawns with mushrooms in red curry coconut milk and serve with thorns.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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