There are so many great curries in the world and seafood curries are often forgotten. Our prawn curry is a simple weeknight meal that’s ready in a short amount of time and packs a big punch of spice and flavour. The prawns are a light meaty addition to the rich curry sauce with as much spice as you want from it. Coconut milk and cream mellow the richness while making sure all the flavours shine through.
Prawn curry tips
If you don’t want prawns with shells in your curry, remove them but don’t throw away. Brown them in a pot with some vegetables and add store-bought stock before simmering for a while. This helps you improve any stock to a whole new level. Add some fresh herbs as a garnish when you serve a bowl of curry goodness to your family.
When you don’t want to cook all night, you need a quick and easy prawn curry. Packed with flavour and spice, it’s a great weeknight meal.
Prawn curry recipe
Course: MainCuisine: GlobalDifficulty: Easy
Servings
2
servings
Prep time
15
minutes
Cooking time
20
minutes
Total time
35
minutes
Ingredients
-
8-12 prawns
- For the curry sauce
-
1 medium onion, chopped
-
1 tbsp butter
-
1 tsp curry paste
-
2 tomatoes, chopped
-
1 clove garlic
-
1½ cups stock
-
1 dspn red current jelly
-
¼ cup coconut milk
-
juice of ½ lemon
-
¼ cup cream
-
½ tsp turmeric
Method
- Fry chopped onion, tomato and garlic in butter until soft.
- Add curry paste and fry for 2 minutes.
- Add red current jelly, coconut milk, lemon juice, stock and cleaned prawns.
- Cook for 10 minutes. Add the cream, season and serve with rice.
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