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Prawn Curry

Name: Prawn Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Prawn Curry
Ingredients: 1 tablespoon vegetable oil; 1 medium onion finely chopped; 2 cloves garlic crushed; 1 tablespoon mild curry powder; 400 millilitres coconut milk; 400 grams raw king prawns peeled; 0.5 teaspoon salt; 0.5 teaspoon black pepper

Prawn Curry is a simple and delicious dinner that you can make in very little time. It combines mild spices with creamy coconut milk for a rich flavour. This dish works perfectly for a quick weekday meal when you want something satisfying. You can serve it over fluffy rice or with warm flatbread.

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Reasons to choose prawn curry

This prawn curry uses basic ingredients that most people already have in their kitchen cupboards. The cooking process is very fast because seafood does not need long on the heat. It is a great way to enjoy a restaurant style meal at home without much effort. The balance of spice and creaminess makes it popular with the whole family.

A step-by-step guide to prawn curry

Step 1

Prepare the base: Heat the oil in a large pan over a medium heat. Add the chopped onion and cook it for about five minutes until it becomes soft and translucent. Add the garlic and fry for one more minute to release the aroma. Make sure the heat is not too high so the garlic does not burn.

Step 2

Add the spices: Sprinkle the curry powder over the onions and garlic. Stir well to coat the vegetables and cook for two minutes to toast the spices. This step is important for developing a deep flavour in the sauce. Add a splash of water if the mixture starts to stick to the bottom of the pan.

Step 3

Simmer the sauce: Pour the coconut milk into the pan and stir everything together. Bring the liquid to a gentle simmer and let it cook for five minutes to thicken slightly. Season the sauce with salt and pepper to suit your taste. You should see small bubbles on the surface but avoid a rolling boil.

Step 4

Cook the prawns: Add the raw prawns to the simmering sauce. Cook them for about three to four minutes until they turn pink and are firm to the touch. Do not overcook them as they can become rubbery quite quickly. Serve the finished meal immediately while it is piping hot.

The best tips for prawn curry

Using raw prawns instead of pre-cooked ones will give your prawn curry a much better texture and flavour. If you use frozen prawns, make sure they are fully defrosted and patted dry before adding them to the pan. You can add a squeeze of fresh lime juice at the end to brighten the flavours. For a bit of extra colour, stir in some fresh spinach leaves during the last minute of cooking.

If the sauce is too thick, simply add a small splash of water or vegetable stock to reach your desired consistency. Always taste the sauce before serving to check if it needs more salt or spice. This dish is best enjoyed fresh but can be kept in the fridge for one day.

You might also enjoy sandwich loaf, spicy tuna roll or duck soup.

Ingredients

servings

Adjust quantity

1 tablespoon vegetable oil
1 medium onion finely chopped
2 cloves garlic crushed
1 tablespoon mild curry powder
400 millilitres coconut milk
400 grams raw king prawns peeled
0.5 teaspoon salt
0.5 teaspoon black pepper

Cooking time

Kitchen tools

Large frying pan or wok
Wooden spoon
Knife
Chopping board

Nutrition information

NUTRITIONper serving

Energy:2628 kJ / 628 kcal
Fat:45 g
- of which saturates:35 g
Carbohydrates:11 g
- of which sugars:5 g
Protein:44 g
Fibre:3 g
Salt:800 mg

The prawns in your Prawn Curry are ready when they change from grey to a bright pink colour and curl into a C shape. This usually takes between three and four minutes in a simmering sauce. If they curl into a tight O shape, they might be overcooked and tough.

Can I use frozen seafood in this Prawn Curry?

Yes, you can use frozen prawns for this Prawn Curry as long as they are thawed completely first. Place them in the fridge overnight or in a bowl of cold water for a quicker result. Drain them well before adding them to the coconut sauce to prevent it from becoming watery.

What side dishes go best with a creamy curry?

Basmati rice is the most traditional choice to soak up the creamy coconut sauce in this Prawn Curry. You can also serve it with warm naan bread or even cauliflower rice for a lighter option. A simple side salad or some steamed green beans adds a nice crunch to the meal.