Spicy Curry Prawns with Coconut Milk Recipe
Introduction
This curry prawns recipe is a flavorful and aromatic dish perfect for a weeknight dinner or special occasion. The blend of spices with creamy coconut milk creates a rich, comforting sauce that pairs beautifully with tender prawns and steamed rice.
Ingredients
- 1 tbsp vegetable or coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- ½ scotch bonnet chilli (optional)
- 24-36 whole king prawns, or buy them peeled
- 1½ tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- 5 cloves, ground
- ½ tsp ground fenugreek
- 1 tsp paprika
- ½ tsp ground allspice
- 1 tsp tamarind paste
- 400ml coconut milk
- Cooked rice, to serve
Instructions
- Step 1: Heat the oil in a frying pan over low-medium heat. Add the chopped onion and cook for 15 minutes until soft and starting to caramelise, stirring regularly.
- Step 2: Add the crushed garlic, grated ginger, chopped tomatoes, and the scotch bonnet chilli if using. Increase the heat to medium and cook for another 10 minutes.
- Step 3: If using shell-on prawns, prepare them by removing the head and cutting down the back of the shell with scissors until the tail segment. Cut through the top layer of flesh on the back and remove the vein gently with your fingers. Save the shells and heads to make stock, if desired.
- Step 4: Mix the ground turmeric, cumin, coriander, cloves, fenugreek, paprika, allspice, and tamarind paste with 2 tablespoons of water. Add this spice mixture to the onion mixture and cook for 5 minutes until the spices are fragrant and most of the liquid has evaporated.
- Step 5: Stir in the coconut milk and cook for 5 to 10 minutes, allowing the sauce to reduce and thicken into a rich gravy.
- Step 6: Add the prawns to the pan and cook for 5 minutes until they are just pink and cooked through. Remove from heat.
- Step 7: Serve the curry prawns hot with steamed rice.
Tips & Variations
- Use peeled prawns for quicker preparation, or shell-on for more flavor and the option to make a flavorful seafood stock with the shells.
- Adjust the heat level by adding more or less chilli, depending on your preference.
- For a richer curry, add a splash of cream or additional coconut milk towards the end of cooking.
- Serve with naan bread or flatbread as an alternative to rice.
Storage
Store leftover curry prawns in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Avoid overcooking the prawns during reheating to keep them tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns work well. Thaw them completely before cooking to ensure even cooking and the best texture.
What can I substitute for tamarind paste?
If you don’t have tamarind paste, you can use a mix of lime juice and a little brown sugar to mimic the tangy sweetness tamarind provides.
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Spicy Curry Prawns with Coconut Milk Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A flavorful and aromatic Curry Prawns recipe featuring tender king prawns simmered in a fragrant blend of spices, coconut milk, and tamarind paste. This dish balances rich, creamy, and spicy elements perfect for serving with steamed rice.
Ingredients
Scale
Main Ingredients
- 1 tbsp vegetable or coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- ½ scotch bonnet chilli (optional)
- 24–36 whole king prawns, or peeled prawns
- 1½ tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- 5 cloves, ground
- ½ tsp ground fenugreek
- 1 tsp paprika
- ½ tsp ground allspice
- 1 tsp tamarind paste
- 2 tbsp water
- 400ml coconut milk
- Cooked rice, to serve
Instructions
- Heat the oil and cook onions: Heat the vegetable or coconut oil in a frying pan over low to medium heat. Add the finely chopped onion and cook for 15 minutes, stirring regularly until the onion is soft and beginning to caramelize.
- Add aromatics and tomatoes: Add the crushed garlic, grated ginger, chopped tomatoes, and optionally the scotch bonnet chilli to the pan. Increase heat to medium and cook for another 10 minutes, stirring occasionally until the mixture softens and blends well.
- Prepare prawns (if shell-on): While the onion and tomato mixture cooks, remove heads from shell-on prawns and use scissors to cut down the back of their shells to the last segment. Slice through the flesh at the back, remove the vein entirely by pulling gently near the tail. Keep shells and heads for stock if desired.
- Add spices and tamarind: Mix all the ground spices (turmeric, cumin, coriander, cloves, fenugreek, paprika, allspice) with tamarind paste and 2 tablespoons of water. Add this spice mix to the pan and cook for 5 minutes, stirring until the spices become fragrant and most of the water evaporates.
- Add coconut milk and simmer: Pour in the coconut milk and cook for 5 to 10 minutes, allowing the sauce to reduce and thicken into a rich gravy.
- Cook the prawns: Add the prepared prawns to the pan and cook for approximately 5 minutes until the prawns turn pink and are cooked through.
- Serve: Remove the pan from heat and serve the curry prawns hot with cooked rice.
Notes
- Adjust the amount of chili to control the heat level or omit for a milder curry.
- If using peeled prawns, you can skip the shell removal step.
- Keep prawn shells and heads to make a flavorful stock for soups or sauces.
- Serve immediately for best taste and texture.
- For a thinner sauce, add a little water or coconut milk during cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: curry prawns, seafood curry, coconut milk curry, spicy prawn recipe, easy Indian curry
