Coconut Curried Prawns
A Jamaican inspired dish, with a Indian fusion of flavors with prawns.
Servings Prep Time
4serving 15minute
Cook Time
Servings Prep Time
4serving 15minute
Cook Time
Double IPA Rice Ingredients:
Coconut Curried Prawns Ingredients:
Double IPA Rice Directions:
  1. To make the rice, first add the raw rice to a bowl and rinse under cold water until the liquid is clear, about five times. Add the drained rice to a medium-size pot with a lid and top with Double IPA, water and a pinch of salt. Bring to a boil on high heat, cooking for 5 minutes. Turn down heat to low, cover with lid and let slowly cook for 20 minutes. Turn off heat and let sit another 5 – 10 minutes.
Coconut Curried Prawns Directions:
  1. To crack the coconut, place a large bowl in the sink holding the coconut over it to catch the coconut water. Using the back edge of a chef’s knife (not the blade), carefully whack the equator of the shell, rotating the coconut with each hit. Continue until the coconut cracks open. Strain the coconut water of any husk debris and add the prawns. Let marinade for 10 minutes while the sauce is being made.
  2. In a large preheated Dutch oven, over medium high heat, add a tablespoon of oil and onion. Cook, stirring frequently for 3 minutes, then add bell pepper. After 3 minutes, add the garlic, ginger and thyme, sautéing for another 30 – 60 seconds. Add theBasic Jamaican Jerk Marinade (depending on how hot you want your curry) and the curry powder, combining with the vegetables. Deglaze with the beer of choice, adding the coconut milk and coconut water (from the prawns). Stir the sauce periodically for 20 minutes, until the liquid has reduced and the sauce has thickened.
  3. Place a sauté pan over high heat. Season the drained prawns with salt, pepper and sugar (will help give color and will accentuate the natural sweetness of the shellfish). Add 2 tablespoon of oil to the hot pan, then add the prawns, cooking for 2 minutes (just as they turn from white/gray to a soft pink). Add the still raw on the inside prawns to the curry sauce to finish cooking/poaching. This will give the prawns more texture in the final dish. Cook the prawns and curry sauce for another 2 minutes. Stir in the orange juice and zest (giving the dish acid) and some of the cilantro. Taste and adjust seasoning with salt and pepper, if needed.
To Serve:
  1. To serve family style on a large platter, create a large mound of rice near the center (first fluff rice with a fork to separate the individual grains). Fill the half coconut shells with the Prawn Curry, setting in the rice for support. Ladle the remaining sauce around the edge of the rice. Garnish with scallions and cilantro leaves.
Recipe Notes

Beer Pairing Tips for Jamaican Cuisine:

With the strong and aggressive flavors from the curry and Jerk, try stronger beers that will stand up to the spices and chilies. Think IPA’s, Double Reds, American Double | Imperial IPA or even unusual Herb | Spiced Beers. These will stand up to the intensity of the food, rather than be muted by it. Hops will add a nice bitterness that isn’t found in this style of food, adding more complexity to the pairing.

Other Jamaican Recipes to Compliment this Recipe:

Executive Chef: Sean Z. Paxton

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