Browse All Recipes

Saffron and coconut prawns

Make this vibrant, aromatic saffron and coconut prawn curry recipe for dinner tonight.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
The earthiness of the saffron pairs perfectly with the creamy texture of coconut milk in this coconut prawn curry to create a delightfully aromatic dinner recipe.


  • 1.2 kg small Kent pumpkin, cut into 4cm wedges
  • 2 tbsp coconut oil, melted, plus extra for drizzling
  • 1 brown onion, thinly sliced
  • 5 small green chillies, bruised
  • ½ tsp saffron threads
  • 3 tomatoes (220gm each), finely chopped
  • 2 400gm cans coconut milk
  • 4 coriander roots, bruised
  • Juice of 2 limes
  • 30 large king prawns, peeled, deveined, heads removed and tails intact
  • Fried curry leaves, to serve
  • Charred small red chillies, to serve
  • Flatbreads, to serve
  • 4 garlic cloves
  • 40 gm ginger (5cm piece), chopped
  • 1 tbsp yellow mustard seeds, toasted
  • 1 tbsp cumin seeds
  • 2 tsp chilli, ground
  • 1 tsp ground turmeric


  • 1
    Preheat oven to 180˚C fan-forced and grease and line a large oven tray with baking paper. Place pumpkin on tray, drizzle with oil and season. Bake until golden and cooked (35-40 minutes).
  • 2
    Meanwhile, for paste, place ingredients in a food processor and process.
  • 3
    Heat oil in a large heavy-based saucepan. Add onion and chillies and cook, stirring occasionally, until onion begins to brown (5-6 minutes). Add paste and cook, stirring continuously, until fragrant (3 minutes). Add saffron, two-thirds tomato, coconut milk and coriander root with 2 cups water; bring to the boil and stir to combine. Reduce heat to low, cover with lid ajar, and simmer until reduced by one-quarter (20-25minutes); add lime juice, season to taste and stir to combine.
  • 4
    Remove lid, add prawns and cook, stirring occasionally, until prawns are just cooked (4-5 minutes). Divide pumpkin among serving bowls and spoon over curry with prawns. Scatter with curry leaves, remaining tomato and charred red chillies. Serve with flatbread.