Creamy Prawn Curry will take you to the next level of curry favourites. This recipe promises a rich and flavourful dish that combines succulent prawns with a creamy curry sauce. It is easy to make but promises a delightful result.Â
About the Recipe
If you love the flavours of Indian cuisine but are sometimes intimidated by complex recipes, this prawn curry is for you. It captures the essence of coastal curries with aromatic spices like coriander, cumin, and a hint of turmeric, balanced by the richness of coconut milk. Yet it’s straightforward to pull together, making it an approachable way to explore these bright, vibrant flavours.
Why You’ll Love This Recipe
There’s so much to love about this luscious prawn curry. The sauce is pure comfort—thick, creamy, and fragrant with garlic, ginger, and spices warmth. A touch of zippy lime balances it and keeps things bright. But the real star is those big, juicy prawns luxuriating in all that saucy goodness. One spoonful, and you’ll be hooked.
Creamy Prawn Curry
Cooking Tips
Use fresh curry powders and aromatics like ginger and garlic for the best flavours. Don’t overcook the prawns—they need a few minutes in the sauce to soak up all those delicious flavours while staying tender and juicy. A dollop of cooling yoghurt is the perfect finishing touch to balance the richness.
Serving and Storing Suggestions
This creamy prawn curry yields about four generous servings and takes around 30 minutes of active cooking. It’s fantastic served over steamed basmati rice to soak up all that delightful sauce. Leftovers will keep well refrigerated for 2-3 days. Merely reheat gently, adding a splash of stock or coconut milk to loosen the sauce if needed.
Similar Recipes
- Chicken Tikka Masala
- Coconut Shrimp Curry
- Goan Fish Curry
- Chana Masala (Chickpea Curry)
- Palak Paneer
Nutrient Benefits
Prawns are an excellent source of lean protein, vitamins and minerals like selenium, zinc and vitamin B12. Coupled with the anti-inflammatory benefits of turmeric and other warming spices, this curry packs a nutritious punch. The coconut milk provides healthy fats, while the lime juice boosts vitamin C.
Creamy Prawn Curry
Ingredients
- 300 gms Prawns (cooked, peeled)
- 2 to 3 tsp Ginger Garlic Paste
- 1 Onion (small, finely sliced)
- 3 tsp Oil
- 100 ml Coconut Milk - 100 ml
- 1/3 cup Vegetable Stock
- Grated rind and juice of 1/2 Lime
- Coriander Leaves (handful, chopped)
- 2 tsp Coriander Powder
- 2 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Prawns - 300 gms, cooked, peeled
- Ginger Garlic Paste - 2 to 3 tsp
- Onion - 1 small, finely sliced
- Oil - 3 tsp
- Coconut Milk - 100 ml
- Vegetable Stock - 1/3 cup
- Grated rind and juice of 1/2 Lime
- Coriander Leaves - handful, chopped
- Coriander Powder - 2 tsp
- Cumin Powder - 2 tsp
- Turmeric Powder - 1/4 tsp
- Salt as per taste
- Black Pepper Powder as per taste
Sign up for our newsletter
Frequently Asked Questions
Can I use frozen prawns?
Surely. Just be sure to fully thaw the prawns before adding them to the hot curry sauce so they cook evenly. Pat them dry with paper towels after thawing to prevent excess moisture.
What is the best type of coconut milk to use?
Opt for full-fat coconut milk for an extra rich and creamy sauce. Light coconut milk will work, too, but the sauce will be less luxurious. Avoid sweetened coconut milk destined for beverages.
Can I make this curry vegan or vegetarian?
You can easily make a delicious vegetarian version by omitting the prawns and using vegetable stock. For a vegan option, substitute coconut cream or thick coconut milk for the dairy.
Is this curry spicy?
A: While it does have warming spices, this particular curry is moderately spicy. But you can kick up the heat with some chilli powder or fresh chillies if you prefer more of a kick.
What are the good sides to serve with it?
This curry is fantastic over basmati rice or with fresh naan to scoop up the sauce. To balance the richness, you could also serve it with a fresh salad like a kachumber or raita (yoghurt sauce).
