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prawn curry served with rice.
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5 from 4 votes

Prawn Curry

Aromatic prawn curry with creamy coconut milk - perfect to serve over rice or accompanied by warm naan bread!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dinner, Lunch
Cuisine: Indian
Diet: Gluten Free
Servings: 4
Author: James Wythe

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.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 1-2 days. Note that precooked prawns should not be reheated. Reheat in the microwave or on the stovetop.
To Freeze: Prawn curry will freeze for up to three months. Note that if you used precooked prawns, they should not be reheated. If you cooked from raw, you can reheat them once. Thaw in the fridge and then heat in the microwave or on the stovetop.
Tip 1: Prawns should only be reheated once. If the prawns you use from the beginning are already cooked, you won’t be able to reheat them. If they start raw, you can reheat them once.
Tip 2: Use a spicier curry paste or some freshly chopped chillis to increase the heat of this dish.
Tip 3: I love to serve this with white rice.

Nutrition

Calories: 275kcal | Carbohydrates: 8g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Fiber: 1g | Sugar: 5g