Wagamama Prawn Raisukaree
A light and aromatic coconut curry inspired by Wagamama’s iconic Prawn Raisukaree — packed with juicy prawns, peppers, lemongrass, chilli, and a zing of lime for that signature fresh finish.
Contains Allergens
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Why you'll love it
If you love Wagamama’s Chicken Raisukaree but fancy something lighter, this prawn version delivers the same tropical warmth with a delicate seafood twist. The combination of coconut milk, curry spice, lemongrass, and lime creates that unmistakable creamy-yet-fresh flavour the restaurant is known for. The sauce is fragrant and golden, coating the prawns beautifully without feeling heavy. Served over jasmine rice with coriander and red chilli, it’s a restaurant-quality fakeaway you can make in 25 minutes flat.
About the original
The Raisukaree has become one of Wagamama’s most recognisable dishes — a “rice curry” that bridges the gap between Thai and Japanese influences. The base is a coconut and lemongrass curry sauce that’s lighter than traditional katsu, bursting with colour and freshness.
The prawn version is particularly popular for its balance: sweet, tender king prawns in a creamy coconut sauce with heat from red chilli and brightness from lime. This BiteBuddy version stays faithful to the original — simple, balanced, and full of Wagamama-style flair using easy UK supermarket ingredients.
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Ingredients
For the Curry Base
- 1 tbsp Vegetable Oil — Alternatively use Coconut Oil
- 200 g King prawns — Peeled and deveined
- 1 slice Onion — Finely sliced
- 2 clove Fresh garlic cloves — Minced
- 2 tbsp Fresh ginger — Grated
- 1 piece Red Pepper — Sliced
- 1 piece Yellow Pepper — Sliced
- 1 tbsp Curry Powder
- 1 tsp Turmeric
- 1 piece Lemongrass — 1 stalk
- 400 ml Coconut milk — 1 tin - Use light to lower calories
- 1 tbsp Soy sauce — Use light soy
- 1 tbsp Fish Sauce — Optional, for depth
- 1 tsp Brown sugar
- ½ piece Lime — Juice of ½ a lime
- Green Beans
For Garnish
- ½ piece Red Chilli — Finely sliced
- 1 bunch Fresh coriander — Small handful
- 1 piece Lime — 1 Lime wedge
To Serve
- 200 g Jasmine Rice — To serve
Method
Prepare the Prawns:
Pat prawns dry with kitchen paper and toss with a pinch of salt and curry powder. Set aside.
Sauté the Aromatics:
Heat oil in a large non-stick pan over medium heat. Add the onion and cook for 2–3 minutes until softened. Add garlic, ginger, curry powder, turmeric, and lemongrass. Stir until fragrant.
Build the Sauce:
Pour in the coconut milk, soy sauce, brown sugar, and fish sauce (if using). Stir well and bring to a gentle simmer for 5 minutes.
Add the Peppers:
Stir in the sliced red and yellow peppers. Simmer for another 5 minutes until the peppers begin to soften slightly.
Cook the Prawns:
Add the prawns to the sauce and cook for 3–4 minutes until pink and cooked through.
Finish with Freshness:
Stir through lime juice, taste, and adjust seasoning — more soy for salt, more sugar or lime to balance.
Serve and Garnish:
Spoon over jasmine rice, top with coriander and sliced red chilli, and serve with a lime wedge on the side.
Tips & Variations
- Add heat: Use medium curry powder or extra chilli for more spice.
- Vegetarian option: Swap prawns for tofu, mushrooms, or chickpeas.
- Extra flavour: Add 1 tsp Thai curry paste for a more intense kick.
- Meal prep: Make the sauce ahead — just add prawns when reheating.
- Serving idea: Try with coconut rice or steamed jasmine rice for a Wagamama-style presentation.
- Balance tip: If it’s too spicy, add a splash more coconut milk to mellow the heat.
FAQs
- Can I make this ahead of time?
- Yes — the curry sauce actually tastes even better the next day. Store in the fridge for up to 3 days and reheat gently before serving.
- Can I freeze it?
- Absolutely. Freeze portions for up to 2 months in airtight containers. Defrost overnight and reheat slowly.
- Is this spicy?
- It’s mild to medium heat. If you prefer less spice, reduce or omit the red chilli garnish.
- What rice goes best with it?
- Jasmine rice or sticky rice pairs beautifully. Basmati works too if that’s what you have.
- Can I use cooked prawns?
- Yes — just reduce cooking time to 1–2 minutes to heat through gently without overcooking.
- What can I use instead of lemongrass?
- 1 tsp lemongrass paste or a few strips of lime zest works as a good substitute.
Nutrition (per serving)
| Calories | 480 kcal |
|---|---|
| Protein | 28 g |
| Fat | 27 g |
| Carbs | 30 g |
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