Coconut Prawn Curry with Zucchini, Peppers, & Chickpeas
December 4, 2025
Easy thai-inspired prawn curry with ginger, red chili and lime.
Serves:3-4 servings
Time:~20 minutes
Easy weeknight coconut curry with prawns, zucchini and sweet peppers. Inspired by the bright, fresh flavours of Thai curry but made with a simpler, more accessible ingredient list. Fresh ginger, red chilli and spices like turmeric and coriander give the curry a clean, vibrant flavour with gentle warmth. The vegetables soften into the sauce while still keeping a little bite, adding sweetness and freshness. Chickpeas are an untraditional addition, chosen to make the dish more filling and higher in protein, and they blend in surprisingly well with the flavours. I served it with jasmine rice and fresh coriander.
Ingredients
Spice Base
- ½ small yellow onion or 1 small shallot, roughly chopped
- 1 small red chilli, deseeded (add more for heat)
- 1 tbsp fresh ginger
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1 tbsp coconut milk (from the tinned coconut milk)
- 1 tbsp lime juice
- Pinch of black pepper
Curry Base
- 200 ml tinned coconut milk ( roughly 7 fl oz)
- 200 ml water
- 1 tbsp fish sauce (or soy sauce for pescatarian-friendly)
- 300–400 g raw prawns, peeled and deveined
- 1 medium zucchini, sliced on an angle, then halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- (optional: add a handful of sugar snap peas in the last 2 minutes of cooking for extra freshness)
- Zest and juice of half a lime
To Finish
- Optional: Handful fresh coriander
- Steamed jasmine rice, to serve
Instructions
1. Make the spice base
- Blend or mash all the spice paste ingredients until smooth.
2. Cook the paste
- Heat 1 tablespoon of coconut cream (or a drizzle of oil) in a wok or deep pan over medium heat.
- Add the paste and cook for 2–3 minutes, stirring until fragrant.
3. Add the coconut base
- Stir in the coconut milk and fish sauce. Bring to a gentle simmer.
4. Add the vegetables
- Add zucchini and peppers. Simmer for 5-7 minutes, until tender but still bright.
5. Add the prawns and chickpeas
- Stir in the prawns and chickpeas, cook for 5-6 minutes, until the prawns are pink and cooked through.
6. Finish and serve
- Add lime zest and juice, taste, and adjust with extra lime or fish sauce if needed.
- Serve hot over jasmine rice, topped with fresh coriander or basil.
Serving Suggestions
- •Serve the curry over steamed jasmine rice
- •Add a squeeze of fresh lime and a handful of coriander or Thai basil for brightness.
- •For extra crunch, top with toasted cashews or crushed peanuts.
- •Pair with a simple side such as cucumber salad made with sliced cucumber, red onion, vinegar, honey and chili.
- •
- To make the meal more filling, serve alongside warm flatbread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 2–3 days.
- •Reheat: Gently warm on the stove over low heat until hot. Add a splash of water or coconut milk if the sauce thickens. Or warm it in the microwave.
Variations & Substitutions
- •Protein: Replace prawns with chicken, white fish, or tofu for a vegetarian version.
- •Vegetables: Swap zucchini and peppers for: Broccoli (small florets), green beans, baby corn, spinach (stir in at the end), or sugar snap peas (add in the last 2 minutes)
- •Spice & Flavour: Add lemongrass, kaffir lime leaves, or thai basil for a more traditioal thai flavour. Increase heat with more chilli.
- •Substitutions: Use soy sauce instead of fish sauce (pescatarian-friendly), use lemon if you don't have lime.
Enjoy!
Easy weeknight coconut curry with prawns, zucchini and sweet peppers. Inspired by the bright, fresh flavours of Thai curry but made with a simpler, more accessible ingredient list. Fresh ginger, red chilli and spices like turmeric and coriander give the curry a clean, vibrant flavour with gentle warmth. The vegetables soften into the sauce while still keeping a little bite, adding sweetness and freshness. Chickpeas are an untraditional addition, chosen to make the dish more filling and higher in protein, and they blend in surprisingly well with the flavours. I served it with jasmine rice and fresh coriander.
Ingredients
Spice Base
- ½ small yellow onion or 1 small shallot, roughly chopped
- 1 small red chilli, deseeded (add more for heat)
- 1 tbsp fresh ginger
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1 tbsp coconut milk (from the tinned coconut milk)
- 1 tbsp lime juice
- Pinch of black pepper
Curry Base
- 200 ml tinned coconut milk ( roughly 7 fl oz)
- 200 ml water
- 1 tbsp fish sauce (or soy sauce for pescatarian-friendly)
- 300–400 g raw prawns, peeled and deveined
- 1 medium zucchini, sliced on an angle, then halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- (optional: add a handful of sugar snap peas in the last 2 minutes of cooking for extra freshness)
- Zest and juice of half a lime
To Finish
- Optional: Handful fresh coriander
- Steamed jasmine rice, to serve
Instructions
1. Make the spice base
- Blend or mash all the spice paste ingredients until smooth.
2. Cook the paste
- Heat 1 tablespoon of coconut cream (or a drizzle of oil) in a wok or deep pan over medium heat.
- Add the paste and cook for 2–3 minutes, stirring until fragrant.
3. Add the coconut base
- Stir in the coconut milk and fish sauce. Bring to a gentle simmer.
4. Add the vegetables
- Add zucchini and peppers. Simmer for 5-7 minutes, until tender but still bright.
5. Add the prawns and chickpeas
- Stir in the prawns and chickpeas, cook for 5-6 minutes, until the prawns are pink and cooked through.
6. Finish and serve
- Add lime zest and juice, taste, and adjust with extra lime or fish sauce if needed.
- Serve hot over jasmine rice, topped with fresh coriander or basil.
Serving Suggestions
- •Serve the curry over steamed jasmine rice
- •Add a squeeze of fresh lime and a handful of coriander or Thai basil for brightness.
- •For extra crunch, top with toasted cashews or crushed peanuts.
- •Pair with a simple side such as cucumber salad made with sliced cucumber, red onion, vinegar, honey and chili.
- •
- To make the meal more filling, serve alongside warm flatbread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 2–3 days.
- •Reheat: Gently warm on the stove over low heat until hot. Add a splash of water or coconut milk if the sauce thickens. Or warm it in the microwave.
Variations & Substitutions
- •Protein: Replace prawns with chicken, white fish, or tofu for a vegetarian version.
- •Vegetables: Swap zucchini and peppers for: Broccoli (small florets), green beans, baby corn, spinach (stir in at the end), or sugar snap peas (add in the last 2 minutes)
- •Spice & Flavour: Add lemongrass, kaffir lime leaves, or thai basil for a more traditioal thai flavour. Increase heat with more chilli.
- •Substitutions: Use soy sauce instead of fish sauce (pescatarian-friendly), use lemon if you don't have lime.
Enjoy!
