Creamy Coconut Curry Prawns Recipe

Introduction

This vibrant curry prawns recipe is packed with aromatic spices and rich coconut milk, creating a flavorful and comforting dish. Perfect for seafood lovers, it’s easy to prepare and pairs wonderfully with steamed rice for a satisfying meal.

Ingredients

• 1 tbsp vegetable or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• ½ scotch bonnet chilli (optional)
• 24-36 whole king prawns, or peeled
• 1½ tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 5 cloves, ground
• ½ tsp ground fenugreek
• 1 tsp paprika
• ½ tsp ground allspice
• 1 tsp tamarind paste
• 400ml coconut milk
• Cooked rice, to serve

Instructions

1. Step 1: Heat the oil in a frying pan over low to medium heat. Add the finely chopped onion and cook for 15 minutes until soft and starting to caramelise, stirring regularly.
2. Step 2: Add the crushed garlic, grated ginger, chopped tomatoes, and scotch bonnet chilli (if using). Increase the heat to medium and cook for another 10 minutes.
3. Step 3: If using whole prawns, prepare them by removing the head and cutting down the back of the shell with scissors. Score the top layer of flesh to access and remove the vein gently using your fingers. Keep shells and heads to make a stock if desired.
4. Step 4: Mix the ground spices (turmeric, cumin, coriander, cloves, fenugreek, paprika, allspice) and tamarind paste with 2 tablespoons of water. Add this mixture to the onion blend and cook for 5 minutes until the spices are fragrant and most of the water has evaporated.
5. Step 5: Stir in the coconut milk and cook for 5 to 10 minutes until the sauce thickens to a rich gravy consistency.
6. Step 6: Add the prawns to the pan and cook for 5 minutes until they turn just pink and are cooked through. Remove from heat and serve immediately with cooked rice.

Tips & Variations

• Use peeled prawns for a quicker prep and cleaner eating experience.
• Adjust the heat by omitting the scotch bonnet or substituting with milder chillies to suit your taste.
• For extra depth, add a squeeze of fresh lime juice just before serving.
• Make a stock from prawn heads and shells to use as a flavorful base in other seafood dishes.

Storage

Store leftover curry prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the prawns. This dish is best enjoyed freshly made, as reheating can make the seafood tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well. Thaw them fully and pat dry before cooking to prevent excess moisture in the curry.

What can I serve with curry prawns besides rice?

This curry pairs nicely with naan bread, crusty bread, or even a simple side salad to balance the rich flavors.

Creamy Coconut Curry Prawns Recipe

Print Recipe

★★★★★

4.4 from 78 reviews

A flavorful and aromatic curry prawns recipe featuring tender king prawns simmered in a rich coconut milk and spiced tomato sauce. This dish blends Indian-inspired spices like turmeric, cumin, and tamarind paste, creating a vibrant and comforting meal perfect served over steamed rice.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp vegetable or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• ½ scotch bonnet chilli (optional)
• 24–36 whole king prawns, or peeled prawns
• 1½ tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 5 cloves, ground
• ½ tsp ground fenugreek
• 1 tsp paprika
• ½ tsp ground allspice
• 1 tsp tamarind paste
• 400ml coconut milk
• Cooked rice, to serve

Instructions

1. Heat the oil and cook onion: Heat 1 tablespoon of vegetable or coconut oil in a frying pan over low to medium heat. Add the finely chopped onion and cook for about 15 minutes until it becomes soft and begins to caramelize, stirring regularly to prevent burning.
2. Add garlic, ginger, tomatoes, and chili: Stir in the crushed garlic, grated ginger, chopped tomatoes, and the optional half scotch bonnet chilli. Increase the heat to medium and cook for another 10 minutes, allowing the mixture to soften and meld together.
3. Prepare prawns if using shell-on: If using whole king prawns with shells, remove the heads and peel the shells while keeping the tail segment intact. Using scissors, cut down the back shell and remove the vein carefully by pulling it out.
4. Mix spices and tamarind paste: In a small bowl, combine turmeric powder, ground cumin, ground coriander, ground cloves, ground fenugreek, paprika, ground allspice, and tamarind paste with 2 tablespoons of water. Add this spice mixture to the onion and tomato base in the pan.
5. Cook the spiced mixture: Cook the mixture for 5 minutes, stirring frequently until the spices become fragrant and most of the water has evaporated.
6. Add coconut milk and reduce: Pour in 400ml of coconut milk and cook for 5 to 10 minutes. Simmer until the sauce thickens into a rich, thick gravy consistency.
7. Add prawns and cook: Add the prepared prawns to the curry sauce and cook for approximately 5 minutes until the prawns turn pink and are cooked through. Be careful not to overcook them to prevent toughness.
8. Serve: Remove the pan from the heat and serve the curry prawns hot with cooked rice for a complete meal.

Notes

• Using whole prawns with shells imparts more flavor, but peeled prawns save preparation time.
• Adjust the amount of scotch bonnet chilli to your preferred spiciness level or omit it if you prefer a milder curry.
• Keep the prawn shells and heads to make a flavorful stock or broth for soups.
• Serve with basmati rice or any long-grain rice to complement the rich curry sauce.
• For a gluten-free version, ensure the tamarind paste and spices do not contain any additives with gluten.

Keywords: curry prawns, king prawns curry, coconut milk prawn curry, Indian prawn curry, seafood curry, tamarind prawn curry