zoom Red curry prawns & coconut-lime salad

    Save to your scrapbook

    Red curry prawns & coconut-lime salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Red curry prawns & coconut-lime salad

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 2


    50g Cooks’ Ingredients Red Thai Curry Paste
    1 tsp light soy sauce, plus 1 tsp to serve
    180g pack Waitrose Raw Extra Large King Prawns, drained and patted dry
    50g Coyo Natural Coconut Milk Yogurt Alternative
    1 lime, ½ juiced, ½ in wedges
    1 ruby gem lettuce, torn (or use romaine)
    28g pack coriander, stalks finely chopped, leaves torn
    2 tsp vegetable oil
    1 small red onion, thinly sliced into rings


    1. Stir together the curry paste, soy and prawns and leave to marinate for 10 minutes.

    2. Meanwhile, make the dressing for the salad. In a large bowl, stir the yogurt and lime juice together and season. Put the salad leaves and most of the coriander on top, then set aside.

    3. Heat the oil in a frying pan and cook the prawns over a high heat for 3-5 minutes until cooked through and golden. Toss the salad with the dressing and mound onto plates. Top with the prawns, red onion, remaining coriander and lime wedges. Serve with extra soy sauce, if you like.

    Cook’s tip For a speedy side, try serving this light salad with a few spoonfuls of Waitrose Asian Thai Sticky Rice.

    Your recipe note

    Edit your recipe note


    Average user rating

    1 stars