Coconut Prawn Curry
Coconut Prawn Curry
Ingredients
For the Prawns
- 1 kg prawns, peeled and deveined
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1 teaspoon mild Indian curry powder
- 1/4 teaspoon red chilli powder
- Pinch salt
- vegetable oil, as needed, to cook
For the Curry Sauce
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 tablespoon mild Indian curry powder
- 250 g crushed tomatoes
- 1 teaspoon red chilli powder
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- salt, to taste
- 200 ml coconut milk
For Serving (Optional)
- rice
- spring onion, for garnish
- coriander, for garnish
- chilli oil, for garnish
Instructions
- 1
In a medium bowl, mix the 1 kg peeled and deveined prawns with 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1 teaspoon mild Indian curry powder, 1/4 teaspoon red chilli powder, and a pinch of salt. Ensure the prawns are evenly coated.
⏱️ 5 min
- 2
Heat a little vegetable oil in a large frying pan or wok over high heat. Add the seasoned prawns and cook for 1-2 minutes until they are seared on the outside but not completely cooked through. Remove the prawns from the pan and set them aside.
⏱️ 3 min
- 3
In the same pan, reduce the heat to medium and melt 2 tablespoons of butter. Add 1 finely chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes. Then, add 1 tablespoon minced garlic and 2 teaspoons minced ginger, and cook for another 2–3 minutes until fragrant.
⏱️ 10 min
- 4
Stir in 1 1/2 teaspoons garam masala, 1 1/2 teaspoons ground cumin, and 1 tablespoon mild Indian curry powder. Cook for 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Add 250 g crushed tomatoes, 1 teaspoon red chilli powder, 1 tablespoon brown sugar, and 1 tablespoon fish sauce to the pan. Stir well to combine all ingredients.
⏱️ 2 min
- 6
Pour in 200 ml coconut milk and stir it through the sauce. Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it has thickened slightly.
⏱️ 5 min
- 7
Return the seared prawns to the pan with the simmering sauce. Cook for another 1–2 minutes, or until the prawns are just cooked through and opaque. Taste and adjust salt if needed.
⏱️ 2 min
- 8
Serve the coconut prawn curry immediately with rice. Optionally, garnish with chopped spring onion or fresh coriander and a drizzle of chilli oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Prawn Curry
For the Prawns
- 1 kg prawns, peeled and deveined
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1 teaspoon mild Indian curry powder
- 1/4 teaspoon red chilli powder
- Pinch salt
- vegetable oil, as needed, to cook
For the Curry Sauce
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 tablespoon mild Indian curry powder
- 250 g crushed tomatoes
- 1 teaspoon red chilli powder
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- salt, to taste
- 200 ml coconut milk
For Serving (Optional)
- rice
- spring onion, for garnish
- coriander, for garnish
- chilli oil, for garnish
Instructions
- 1
In a medium bowl, mix the 1 kg peeled and deveined prawns with 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1 teaspoon mild Indian curry powder, 1/4 teaspoon red chilli powder, and a pinch of salt. Ensure the prawns are evenly coated.
⏱️ 5 min - 2
Heat a little vegetable oil in a large frying pan or wok over high heat. Add the seasoned prawns and cook for 1-2 minutes until they are seared on the outside but not completely cooked through. Remove the prawns from the pan and set them aside.
⏱️ 3 min - 3
In the same pan, reduce the heat to medium and melt 2 tablespoons of butter. Add 1 finely chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes. Then, add 1 tablespoon minced garlic and 2 teaspoons minced ginger, and cook for another 2–3 minutes until fragrant.
⏱️ 10 min - 4
Stir in 1 1/2 teaspoons garam masala, 1 1/2 teaspoons ground cumin, and 1 tablespoon mild Indian curry powder. Cook for 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Add 250 g crushed tomatoes, 1 teaspoon red chilli powder, 1 tablespoon brown sugar, and 1 tablespoon fish sauce to the pan. Stir well to combine all ingredients.
⏱️ 2 min - 6
Pour in 200 ml coconut milk and stir it through the sauce. Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it has thickened slightly.
⏱️ 5 min - 7
Return the seared prawns to the pan with the simmering sauce. Cook for another 1–2 minutes, or until the prawns are just cooked through and opaque. Taste and adjust salt if needed.
⏱️ 2 min - 8
Serve the coconut prawn curry immediately with rice. Optionally, garnish with chopped spring onion or fresh coriander and a drizzle of chilli oil.
⏱️ 2 min