Curried Tiger Prawns

    35 minutes

    Tiger prawns are simmered in a lightly spiced coconut curry sauce to create this wonderful dinner. Serve over hot brown rice.

    208 people made this

    Serves: 4 

    • 1 teaspoon canola oil
    • 1/2 cup minced onion
    • 1/2 cup minced red capsicum
    • 1 clove garlic, minced
    • 1 teaspoon ground cumin
    • 3/4 teaspoon ground coriander
    • 1/2 teaspoon curry powder
    • 1/2 cup (125ml) light coconut milk
    • 1 teaspoon sugar
    • 1/4 teaspoon chilli flakes
    • 500g large tiger prawns, peeled and deveined
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 2 tablespoons chopped fresh coriander

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red capsicum and garlic until vegetables begin to soften, about three minutes.
    2. Season with cumin, coriander and curry powder. Cook for one more minute. Stir in coconut milk, sugar and chilli flakes. Bring to a boil. Reduce heat and simmer uncovered for two minutes.
    3. Stir in prawns, and increase heat to medium-high. Cook and stir until prawns are cooked through, about four minutes.
    4. In a small bowl, combine cornflour with 1 tablespoon water. Stir into prawns mixture, and cook until sauce has thickened, about one minute. Stir in coriander, and remove from heat.

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    Reviews in English (182)


    After reading the other reviews I made some changes. The end result was PERFECT!!! IT CAME OUT BETTER THAN MY FAVORITE RESTAURANT. If you make it this way you will not be dissapointed. This is what I did: I mixed in the blender 1/4 c canola oil, 1 medium onion, 1 red bell pepper and 5 cloves of garlic to create a chunky paste. I then sauted it for 4 min, lowered the heat to simmer and added 2 tsp minced ginger, 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp sugar, 1/4 tsp crushed red pepper flakes and 2 tbsp flour, mixing energetically for 2 min. I then gradually added 2 c of light coconut milk all the while mixing energetically untill the sause thickened and became uniform. I simmered the sauce for 4 min, then increased the heat to medium-high again, added the shrimp, mixed well to coat and cooked for 4-5 min. Finally I added 1/2 c chopped fresh cilantro and 3/4c shredded coconut, mixed one last time and turned off the heat. THE RESULT WAS HARDLY ENOUGH FOR 2 CURRY LOVERS!!! YUM, YUM, YUM! THANK YOU DAKOTA and all the reviewers! I also plan on making this with chicken and I will try peanuts instead of shredded coconut next time.  -  04 Nov 2006  (Review from Allrecipes USA and Canada)


    This recipe needs to have the roux made in the beginning of the sauce (to eliminate any pasty taste). I used a combination of butter and oil (3 TBPS) and sauted the onions in that, then I added the spices and 2 TBPS of flour, eliminating the cornstarch. Cook for one minute then add the coconut milk. I used 2 TBSPS of curry.  -  18 May 2003  (Review from Allrecipes USA and Canada)


    This was absolutely fantastic. The only changes I made were I doubled the coconut milk, curry powder, and crushed red pepper flakes, and just before I served it I added some shredded coconut. Wow. I will definietely make this again. I think it would also be great with tofu or chicken instead of shrimp.  -  28 Aug 2005  (Review from Allrecipes USA and Canada)