Spicy Coconut Curry Prawns Recipe

Introduction

This curry prawns recipe offers a rich and flavorful dish inspired by classic spices and creamy coconut milk. Perfect for a weeknight dinner, it combines tender prawns with a fragrant, mildly spiced sauce that’s delicious served over 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 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
• 400ml coconut milk
• Cooked rice, to serve

Instructions

1. Step 1: Heat the oil in a frying pan over low to medium heat. Add the chopped onion and cook for about 15 minutes until soft and starting to caramelise, stirring regularly.
2. 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 to soften the tomatoes and blend the flavors.
3. Step 3: If using shell-on prawns, prepare them now by removing the heads and deveining. Use scissors to cut along the back shell, then gently remove the vein with your fingers. Keep the shells and heads if you wish to make seafood stock.
4. Step 4: Mix all the ground spices with the tamarind paste and 2 tablespoons of water. Add this spice mixture to the pan with the onion and tomato. Cook for 5 minutes until the spices smell fragrant and most of the water has evaporated.
5. Step 5: Stir in the coconut milk and simmer for 5 to 10 minutes until the sauce thickens into a rich gravy.
6. Step 6: Add the prawns, cooking for about 5 minutes until they turn pink and are just cooked through. Remove from heat and serve hot with cooked rice.

Tips & Variations

• For extra heat, include the seeds of the scotch bonnet chilli or add a pinch of cayenne pepper to the spice mix.
• If you prefer a milder curry, omit the chilli altogether and add a splash of lemon juice for brightness.
• Using peeled prawns makes preparation quicker, but whole prawns add more flavor.
• Leftover stock made from prawn shells can enhance soups or sauces; freeze for future use.

Storage

Store any leftover curry prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through, being careful not to overcook the prawns to avoid toughness.

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 adding to the curry to ensure even cooking and best texture.

What can I substitute for tamarind paste?

If tamarind paste is unavailable, you can use a mix of lemon juice and a little brown sugar to mimic the sour and sweet flavor tamarind provides.

Spicy Coconut Curry Prawns Recipe

---

★★★★★

4.7 from 74 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A flavorful and aromatic curry prawns recipe featuring a rich blend of spices, coconut milk, and fresh ingredients. This dish delivers tender king prawns in a thick, fragrant gravy that’s perfect served with steamed rice for a satisfying meal.

---

Ingredients

Scale 1x2x3x

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
• 400ml coconut milk
• Cooked rice, to serve

---

Instructions

1. Prepare the base: Heat the oil in a frying pan over low to medium heat. Add the finely chopped onion and cook for 15 minutes until it softens and starts to caramelize, stirring regularly to prevent burning.
2. Add aromatics and tomatoes: Add the crushed garlic, grated ginger, chopped tomatoes, and scotch bonnet chili if using. Increase the heat to medium and cook for an additional 10 minutes, allowing the mixture to soften and meld.
3. Prepare prawns: If using shell-on prawns, remove the head and use scissors to cut down the back of the shell to the last segment attached to the tail. Cut through the top layer of flesh on the back to remove the vein gently, pulling it out completely. Optionally, keep the heads and shells for making stock.
4. Add spices and tamarind: Mix all the ground spices (turmeric, cumin, coriander, cloves, fenugreek, paprika, allspice) with the tamarind paste and 2 tablespoons water. Stir this mixture into the onion base and cook for 5 minutes until the spices are fragrant and most of the water has evaporated.
5. Add coconut milk and simmer: Pour in the coconut milk and cook for 5-10 minutes, allowing the sauce to reduce to a thick, rich gravy consistency.
6. Cook prawns: Add the prepared prawns to the gravy and cook for 5 minutes until they turn just pink and are cooked through. Avoid overcooking to maintain tender prawns.
7. Serve: Remove from heat and serve the curry prawns hot with cooked rice for a hearty, flavorful meal.

Notes

• If preferred, keep prawn heads and shells to make a flavorful seafood stock for soups or stews.
• Adjust the amount of scotch bonnet chili based on your spice tolerance or omit for milder curry.
• Use peeled prawns for quicker preparation.
• Serve curry prawns immediately to enjoy the best texture and flavor.
• You can substitute tamarind paste with lemon juice for a slightly different tangy taste.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Indian

Keywords: curry prawns, king prawn curry, coconut milk curry, Indian prawn recipe, seafood curry, spicy prawn dish