Coconut Turmeric Prawns with Sesame Cucumber Salsa

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This is how I like to do a curry style dish during summer by loading it up with a cool cucumber salad. This recipe is quick to make and full of fresh ingredients while satisfying the full flavour hit of a curry.


Coconut Turmeric Prawns with Sesame Cucumber Salsa


Serves: 2

Ready in:  20 mins

Dietary: GF | DF | VEG & VGN Adaptable 



½ telegraph cucumber, diced

1 cup packed coriander leaves

2 tsp sesame seeds

2 tsp sesame oil

½ tsp sea salt



1 tsp oil

2 tsp finely grated ginger

2 garlic cloves, minced or grated

1 ½ tsp ground turmeric 

¼ - ½ tsp cayenne or chilli powder

200ml coconut milk

finely grated zest and juice of 1 lime

½ tsp sea salt

300g raw prawns, peeled and deveined


To Serve

your choice of cooked rice or grain (I use wild rice or a rice and quinoa mix)

lime wedges



  1. For the salsa, mix all ingredients in a medium bowl and set aside. 
  2. For the prawns, heat the oil in a non-stick frying pan over medium to high heat. Add the ginger, garlic, turmeric and cayenne powder to the pan and saute for a couple of minutes until fragrant and starting to brown. Stir in the coconut milk, lime zest and juice and salt. Simmer, stirring occasionally, for 5 minutes or until it thickens into a sauce-like consistency. Add the prawns, stir to coat them with the sauce and cook for 3-4 minutes, until cooked through. 
  3. Serve with your choice of cooked rice or grain, the sesame cucumber salsa and a wedge of lime. 



  • You can use pre-cooked prawns just make sure they are defrosted, add them to the sauce and only cook for a minute or so until they are warmed through. 


Make it vegan:

  • Try swapping the prawns for tofu, steamed cauliflower florets or cooked lentils.