Indian Coconut Prawn Curry

    30 minutes

    This is a subtle yet richly flavoured curry that compliments prawns perfectly. A very authentic taste that is easy to prepare. Serve with rice.

    282 people made this

    Serves: 4 

    • 2 tablespoons peanut oil
    • 1/2 sweet onion, minced
    • 2 cloves garlic, crushed
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cumin
    • 1 1/2 teaspoons ground turmeric
    • 1 teaspoon paprika
    • 1/2 teaspoon chilli powder
    • 1 (400g) tin diced tomatoes
    • 1 (400ml) tin coconut milk
    • 1 teaspoon salt
    • 500g cooked and peeled prawns
    • 2 tablespoons diced fresh coriander

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a large frypan over medium heat. Cook the onion in the hot oil until translucent; about 5 minutes. Remove the frypan from the heat and allow it to cool slightly; about 2 minutes.
    2. Add the garlic, ginger, cumin, turmeric, paprika and chilli powder to the onion and stir over low heat.
    3. Pour the tomatoes and coconut milk into the frypan; season with salt. Cook the mixture at a simmer, stirring occasionally; about 10 minutes.
    4. Stir the prawns and fresh coriander into the sauce mixture; cook another minute before serving.

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    Reviews in English (212)


    Simple, good flavor, very easy to prepare. I used Gee instead of peanut oil, both taste great I imagine. I also added cut fresh ginger and garlic into sticks for a little extra flavor. Sticks don't burn like crushed garlic and ginger will on a higher flame.  -  08 Jun 2013


    Great for its simplicity and fresh flavours. I used olive oil but turned out just fine.  -  08 Jan 2017


    Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of that indian flavor. Thank you so much.  -  29 Jan 2010  (Review from Allrecipes USA and Canada)