Dinner

Spicy Coconut Curry Prawns Recipe

ByHailey Reed November 5, 2025November 5, 2025

Introduction

This vibrant curry prawns recipe is a delicious way to enjoy succulent king prawns in a rich, fragrant coconut sauce. Infused with warming spices and a hint of heat, it’s perfect for a comforting weeknight dinner served over rice.

A white plate holds a bed of white rice spread evenly across its surface as the base layer. On top, there is a thick layer of brown shrimp curry with visible orange shrimp curled over and mixed with chunks of red bell pepper and bits of onion, creating a textured, chunky look. To the right side of the plate, a black fork rests partly on the rice and curry. The plate sits on a white marbled surface with a yellow cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

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
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 heat to medium and cook for another 10 minutes.
Step 3: If using shell-on prawns, prepare them now by removing the head and deveining: cut down the back shell, slice the top flesh layer, loosen and gently pull out the vein. Save heads and shells for 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 fragrant and most water has evaporated.
Step 5: Stir in the coconut milk and cook for 5-10 minutes until the sauce thickens into a rich gravy.
Step 6: Add the prawns to the pan and cook for about 5 minutes until they turn pink and are just cooked through. Remove from heat.
Step 7: Serve the curry prawns hot with cooked rice for a satisfying meal.

Tips & Variations

For a milder curry, omit the scotch bonnet chilli or replace it with a small sweet pepper.
Use peeled prawns for a quicker prep or keep the shells for making a flavorful seafood stock.
Add fresh cilantro or a squeeze of lime juice before serving to brighten the flavors.

Storage

Store leftover curry prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the prawns from becoming rubbery. Avoid freezing as the texture of the prawns may change.