One Pan Coconut Chettinad Prawns






  • 450g peeled, deveined shrimp
  • 225g packet Street Kitchen Coconut Chicken Chettinad Kit
  • 2 tbsp vegetable oil
  • 250g punnet cherry tomatoes
  • 165ml tin coconut milk
  • 450g packet family size microwave basmati rice
  • 2 birdseye chilies, thinly sliced
  • Coriander leaves, to serve
  • Lime wedges, to serve




Place shrimp in a bowl and add the ginger & garlic paste. Stir to coat. Heat 1 tbsp of the oil in a large non-stick lidded frying pan over medium-high heat. Add the shrimp and cook, stirring, for 2-3 minutes or until lightly colored. Transfer to a plate.

Heat the remaining oil in the pan and add the spices. Cook for 1-2 minutes or until aromatic. Add the tomatoes and cook over high heat for 2 minutes or until starting to split. Pour in the curry sauce and bring to a simmer. Stir in 1 cup of water and the coconut milk. Add the rice, stir to combine, cover, and cook for 10 minutes or until the rice is almost cooked.

Return shrimp and chilli to the pan, gently stir to combine. Cover and cook for a further 2 minutes or until the rice and prawns are cooked. Serve the prawns and rice, scattered with remaining chili, coriander and lime wedges.