Prawn Curry Recipe
If you are looking for a simple curry you can put together in under 30 minutes. Then this prawn curry is what you need. It is quick, easy and delicious. Comfort food at its best without breaking the bank.
You should also try my keema curry or chicken coconut curry next
Why you will love this recipe
- Super versatile. While I have used prawns for this recipe, you can easily swap it out with shrimp, tofu, cod, basa fillets, haddocks, or even vegetables.
- It is packed full of bold flavors and utterly delicious
- It is so easy to make at home and taste better than what you will get from a takeout.
- No sugar is added to this recipe.
- It is a fantastic weeknight dinner that is comforting and perfect for a cold night. That said, you can enjoy this recipe any time of the year.
What you will need
Prawn: I used jumbo prawns. Make sure to clean and devein the prawn properly. Substitute with shrimps.
Coconut milk: I used full fat coconut milk for richness. Swap with a fat-free version to make this dish lighter.
Chopped tomatoes: substitute with fresh tomato
Olive oil
Onion
Garlic
Ginger paste
Garam masala
Turmeric
Mild curry powder
Ground coriander
Fresh chilli pepper: This is needed to balance the creaminess and sweetness of the coconut milk. Substitute with red pepper flakes or cayenne pepper
Fresh coriander
Salt
How to make prawn curry
Season the cleaned prawns with salt and ½ teaspoon of curry powder. Stir to combine and set aside while you make the curry.
Place a heavy bottom skillet on medium-high heat. Add olive oil and heat until hot and shimmering. Add chopped onions and saute until soft, translucent, and fragrant, stirring often so it doesn’t burn.
Add chopped garlic, ginger paste and chopped chilli and saute for about 30 seconds to release the flavours. Add garam masala, coriander, turmeric, curry powder and stir to combine with the aromatics. This process will bloom the spices for a richer flavour.
Pour the canned chopped tomatoes into the pan and stir to combine. Reduce the heat and simmer for 5 minutes, stirring often.
Carefully pour the coconut milk into the tomato sauce and stir to combine. Season with salt to taste and simmer for 5-7 minutes, stirring intermittently.
Add the seasoned prawns to the coconut curry, making sure it is submerged in the sauce. Cook until the prawns are fully cooked, stirring intermittently. This should take about 5 minutes.
Lastly, stir in some chopped coriander leaves to the curry. Take the skillet off the heat. Serve the prawn curry with steamed basmati rice or naan bread. Enjoy!
Watch how to watch it
Tips
- You can add other vegetables, such as bell peppers, mushrooms, or spinach, to the curry for a more filling meal.
- If you prefer a smooth sauce for your curry, blend the curry sauce (without the prawns) until smooth and pour it back into the pan.
- For a creamier texture, substitute half of the coconut milk with coconut cream.
- If you are vegetarian and would still like to make this recipe with some protein in it, substitute the prawns with boiled eggs. They are equally good and delicious. A little confession here, anytime I make curry like this one, I do boil some eggs on the side.
How to store
I like to serve this curry on the day it is made, as the prawn can turn rubbery when reheated. That said, you can still store it in the fridge in an airtight container once it is cooled for 3 days.
More curry recipes you will love
Sweet potato and chickpea curry
Leftover pork curry with chickpea
Prawn Curry Recipe
Ingredients
- 600 g raw prawn cleaned and deveined
- 400 g Coconut milk
- 400 g Chopped tomatoes
- 2 Tablespoons olive oil
- 2 medium onion finely diced
- 6 garlic cloves finely chopped
- ½ Tablespoon ginger paste
- 1 Tablespoon garam masala
- 1/4 teaspoon turmeric
- 2½ teaspoons mild curry powder
- 1 teaspoon ground coriander
- 1 Fresh chilli pepper finely chopped
- Fresh coriander
- Salt
Instructions
- Season the cleaned prawns with salt and ½ teaspoon of curry powder. Stir to combine and set aside while you make the curry.
- Place a heavy bottom skillet on medium-high heat. Add olive oil and heat until hot and shimmering. Add chopped onions and saute until soft, translucent, and fragrant, stirring often so it doesn’t burn.
- Add chopped garlic, ginger paste and chopped chilli and saute for about 30 seconds to release the flavours. Add garam masala, coriander, turmeric, curry powder and stir to combine with the aromatics. This process will bloom the spices for a richer flavour.
- Pour the canned chopped tomatoes into the pan and stir to combine. Reduce the heat and simmer for 5 minutes, stirring often.
- Carefully pour the coconut milk into the tomato sauce and stir to combine. Season with salt to taste and simmer for 5-7 minutes, stirring intermittently.
- Add the seasoned prawns to the coconut curry, making sure it is submerged in the sauce. Cook until the prawns are fully cooked, stirring intermittently. This should take about 5 minutes.
- Lastly, stir in some chopped coriander leaves to the curry. Take the skillet off the heat. Serve the prawn curry with steamed rice or naan bread. Enjoy!
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a quick and easy weeknight curry you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox every week.
