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This easy Prawn Curry is ready in less than 20 minutes and only uses one pot, making cleanup a breeze! The delicious flavours in this prawn and coconut curry are sure to impress. And will likely make it onto your weekly menu.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Curries are one of my absolute favourite dishes to make. This prawn and coconut curry is no different! Its distinct curry flavours along with the creaminess of the coconut milk make this healthy prawn curry absolutely divine!
Curries are great all year round, but I especially love to pull them out on those cooler days to warm me up. Springtime is great for curry because the weather is so unpredictable. It’s easy to have these ingredients on hand so you can whip out some Indian prawn curry on a cooler evening.
Curries vary depending on the culture they come from. There is Kerala style, Andhra, Thai, Indian, etc. You can serve it alongside some rice and naan bread. For an even healthier option, swap the rice for quinoa. This was inspired by my Thai Red Curry Prawn, and pairs well with this amazing Gluten Free Naan Bread recipe.
Ingredients to make Prawn Curry
- Raw Prawns – are my favourite protein in this curry.
- Oil – helps to fry up all of the ingredients.
- Onion – adds a delicious flavour while thickening the sauce as it cooks down.
- Garlic – is that distinctive flavour necessary in so many dishes.
- Ginger – adds a spicy touch to this quick prawn curry.
- Tomatoes – are common in Indian style curries.
- Mild Curry Powder – helps this prawn and coconut curry to not be too spicy.
- Ground Coriander – gives a bit of a citrusy taste to this curry.
- Paprika Powder – is a bit peppery while still being sweet.
- Turmeric Powder – is another spice that brings sweetness with a little bit of spice.
- Coconut Milk – brings a delicious flavour and creaminess to this prawn coconut curry.
See recipe card for full information on ingredients and quantities.
Substitutions
- Prawns – Another great protein is chicken. Be sure to cook it before starting the recipe. You could also swap for fish if you want more of a goan curry. If you are vegetarian or vegan, you can replace the prawns with tofu or tempeh.
- Mild Curry Powder – If you want a spicier coconut prawn curry, you could use a spicier curry powder.
- Coconut Milk – can be replaced with coconut cream and a splash of water to loosen.
Variations
- Spicy – To increase the spice of this prawn curry with coconut milk, you can use a spicier curry powder.
- Deluxe – You can step this curry up a notch by adding some vegetables. I’d also be sure to make it a King Prawn Curry if you really want to accentuate the prawn. Serve it up with a side of my Bombay Potatoes for a true indian experience.
- Kid friendly – If your kids aren’t game to eat prawns, I’d recommend trying this recipe with chicken. You can cut down the heat a bit if needed. If you want a perfect introduction to curry, try my 10 Minute Peanut Butter Curry.
For another quick curry, try my 10 Minute Chickpea and Spinach Curry.
How to make Prawn Curry
Step 1: Firstly, prep the ingredients. Dice the onion, grate the ginger, crush the garlic, and chop the tomatoes into smallish cubes.
Step 2: Heat a large pan with oil. Add in the onion and tomatoes with a pinch of salt and pepper. Fry until they soften, about 5 minutes. Continue stirring.
Step 3: Add in the garlic, ginger, spices, and fry together for another 2-3 minutes.
Step 4: Add in the coconut milk, prawns, and a pinch of salt and pepper. Simmer for about 5 minutes until the prawns are cooked.
Hint: You’ll know the prawns are cooked through once they’ve turned pink. Larger prawns may take more time.
Leftovers
Leftover shrimp curry will store well in an airtight container for one to two days in the refrigerator. Reheat in the microwave or on the stove. Note that prawns can only be reheated once.
Recipe FAQs
Yes. I’ve used both frozen and raw prawns when making curry. Be sure they are piping hot and pink when serving. Also, note that you won’t be able to reheat the dish if using already cooked prawns.
Prawn or shrimp curry is a delicious meal made of prawn, spices, some vegetables, and coconut milk. It is a creamy and flavourful dish generally served over rice.
It is most commonly served over rice. You could also serve it with quinoa. Many people also enjoy it with naan bread.
It depends. Prawns should only be reheated once. If you use pre-cooked prawns when you cook this meal, you should not save the leftovers and reheat them. If you use raw prawns when making prawn curry, you will be able to save the leftovers in the fridge or freezer and reheat them one time. You can reheat them in the microwave or in a pot on the stove.
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Prawn Curry
Ingredients
- 240 g raw prawns
- 2 tbsp extra virgin olive oil
- 1 white onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 150 g tomatoes, roughly 4 medium size, chopped
- 1 tbsp mild curry powder
- 1 tsp ground coriander
- ½ tsp paprika powder
- ¼ tsp turmeric powder
- 1 can coconut milk, 14 oz or 400ml
- salt, to taste
Instructions
- Firstly, dice the onion, grate the ginger, crush the garlic and chop the tomatoes into smallish cubes.
- Heat a large pan with oil, adding in the onion and tomatoes with a pinch of salt and pepper and fry until they soften (5 minutes) keep stirring.
- Now, add in the garlic, ginger, spices and fry together for 2-3 minutes.
- Finally add in the coconut milk, prawns and a pinch of salt and pepper and simmer until the prawns are cooked (turned pink), for about 5 minutes.
Notes
Nutrition
This was easy and delicious! Will be making it again.
Glad you enjoyed Sophia 🙂