Description
A quick and easy Curry Prawns recipe featuring succulent prawns simmered in a fragrant and creamy coconut curry sauce, packed with warm spices and fresh ingredients. Ready in under 30 minutes, this dish is perfect for weeknight dinners and impresses with its vibrant flavors and restaurant-quality presentation.
Ingredients
Scale
Main Ingredients
- 300g fresh or frozen prawns, peeled and deveined
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1–2 teaspoons curry powder
- 200ml coconut milk
- 150g diced tomatoes or 2 tablespoons tomato paste
- 1 fresh chili, sliced (optional)
- 1 tablespoon neutral oil (vegetable or coconut oil)
- Salt and pepper, to taste
- Fresh coriander leaves, for garnish
Optional Variations
- Bell peppers, spinach, or peas for vegetable boost
- Lime juice or a pinch of sugar (to balance flavors)
- Yogurt or cream instead of coconut milk
- Fresh basil or mint as alternative garnish
Instructions
- Prep Your Ingredients: Peel and devein the prawns if not prepped. Finely chop the onion, mince the garlic and ginger, and slice the fresh chili if using.
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add chopped onion, garlic, and ginger; cook until the onion is translucent and fragrant, about 3-4 minutes.
- Add the Curry Powder and Tomatoes: Sprinkle in the curry powder and stir for 1 minute to toast the spices. Add diced tomatoes or tomato paste and cook until the mixture thickens slightly.
- Pour in the Coconut Milk: Slowly stir in the coconut milk, bringing the curry base to a gentle simmer to create a silky sauce.
- Cook the Prawns: Add prawns to the simmering sauce. Cook for 3 to 5 minutes until prawns turn pink and curl, being careful not to overcook.
- Season and Garnish: Season with salt, pepper, and fresh coriander to taste. Remove from heat and serve immediately for optimal freshness and flavor.
Notes
- Use fresh prawns when possible for best flavor and texture.
- Do not overcook prawns; they cook quickly and become rubbery if left too long.
- Toast the curry powder briefly to maximize aroma and depth.
- Adjust seasoning with lime juice or a pinch of sugar to balance acidity if needed.
- Use a wide pan to allow even cooking and prevent overcrowding of prawns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Sautéing
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Curry Prawns, quick curry recipe, easy prawn curry, coconut curry, spicy seafood dish, weeknight dinner, gluten free curry
