Creamy Prawn Curry
Indulge in the irresistible flavors of this creamy prawn curry, a dish that perfectly balances rich coconut milk with aromatic spices for a comforting yet vibrant meal. Featuring tender prawns cooked to perfection in a luscious sauce made with garlic, ginger, curry powder, and a touch of chili, this recipe is a true celebration of bold, tropical flavors. The tangy hint of fresh lime juice and a garnish of fragrant coriander add an extra layer of freshness, making it ideal for serving with steamed rice or warm flatbreads. Ready in just 35 minutes, this easy-to-make curry is perfect for weeknight dinners or special gatherings. Whether you're a seafood lover or a curry enthusiast, this dish promises a mouthwatering experience with every bite!
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Recipe Information
Ingredients
- 500 g Prawns (fresh or frozen, deveined and shelled)
- 400 ml Coconut milk
- 1 medium Onion (finely chopped)
- 1 large Tomato (pureed or finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 tsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tsp Chili powder (adjust to taste)
- 3 tbsp Vegetable oil or coconut oil
- 120 ml Water
- 2 tbsp Fresh coriander leaves (chopped, for garnish)
- 1 tsp Salt
- 1 medium Lime (juiced)
Instructions
Clean and devein the prawns if not already done. Rinse thoroughly and set aside to drain.
Heat the oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the curry powder, turmeric powder, ground coriander, and chili powder. Stir well and cook for 30 seconds to bloom the spices.
Add the pureed or chopped tomato to the pan. Cook for 3-4 minutes until the tomatoes break down and the mixture thickens slightly.
Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.
Season the curry base with salt. Adjust seasoning to taste if necessary.
Add the prawns to the pan. Stir gently to coat them with the sauce, then cover and cook for 4-5 minutes or until the prawns turn pink and are just cooked through.
Squeeze the lime juice into the curry and give a final stir.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 36.4 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 278 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2293 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
