Cashew Prawn Curry

    55 minutes

    Fragrant herbs such as cardamom pods, cinnamon sticks and whole back peppercorns are combined with prawns and cashews in a creamy coconut milk based curry.

    31 people made this

    Serves: 8 

    • 1 kg peeled and deveined medium prawns
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon ground chilli pepper
    • 3 tablespoons cashews
    • 5 whole cardamom pods, cracked
    • 2 cinnamon sticks
    • 1 teaspoon whole black peppercorns
    • 1 tablespoon sunflower oil
    • 1/2 red onion, diced
    • 1/2 teaspoon garlic paste
    • 3/4 teaspoon ginger paste
    • salt, to taste
    • 1/2 teaspoon garam masala
    • 1 large bay leaf
    • 1/2 cup diced roma tomatoes
    • 2 green capsicums, seeded and diced
    • 470ml tin coconut milk

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Season the prawns with turmeric and chilli powder then set aside. Toast the cashews, cardamom, cinnamon and peppercorns in a frying pan over medium heat until fragrant, about 7 minutes. Remove from the frying pan and set aside.
    2. Heat the sunflower oil in a large frying pan over medium-high heat. Add the onion, garlic and ginger; cook and stir until the onion has softened and begun to lose its red colour, about 5 minutes. Stir in the prawns and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes and capsicum. Cook and stir until half of the prawns have started to turn pink then pour in the coconut milk. Cover and bring to a simmer.
    3. Reduce heat to medium-low and gently simmer until the prawns are opaque and the vegetables are tender, about 5 minutes.

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    Reviews in English (9)


    I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out great, and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom, peppercorns etc before serving - biting into them is NOT pleasant. Thanks!  -  07 Oct 2008  (Review from Allrecipes USA and Canada)


    Might have been better to sprinkle the cashews on top right before serving, since they got mushy.  -  13 Jan 2010  (Review from Allrecipes USA and Canada)


    This was a delightful curry - with just the right mix of complementary flavours. I would like the coconut milk to thicken slightly more, however. A gorgeous, simple and quick recipe; this is a keeper!  -  03 Sep 2009  (Review from Allrecipes USA and Canada)