Go Back
–+ servings
prawn curry served with rice.
Print Recipe
5 from 4 votes

Prawn Curry

Aromatic prawn curry with creamy coconut milk, ready in 17 minutes. Perfect to serve over rice or with 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

Equipment

Ingredients

  • 400 g raw prawns
  • 2 tbsp extra virgin olive oil
  • 1 white onion finely chopped
  • 2 cloves garlic minced
  • 1 inch piece ginger grated
  • 200 g tomatoes about 4 medium, 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 for about 5 minutes until they soften, stirring often.
  • Now, add in the garlic, ginger and spices and fry together for 2 to 3 minutes.
  • Finally add in the coconut milk, prawns and a pinch of salt and pepper and simmer for about 5 minutes until the prawns are pink and cooked through.

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: Cool quickly and store in an airtight container in the fridge for up to 1 day. Reheat once only, until steaming hot. If you used already cooked prawns, do not keep it to reheat.
To Freeze: If you cooked it from raw prawns, it will freeze for up to 3 months. Defrost in the fridge, then reheat once in a pan or the microwave until steaming hot. If you used already cooked prawns, do not freeze it.
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 chillies to increase the heat of this dish.
Tip 3: I love to serve this with white rice.

Nutrition

Calories: 358kcal | Carbohydrates: 10g | Protein: 23g | Fat: 26g | Saturated Fat: 17g | Fiber: 3g | Sugar: 4g