Prawn Curry

Looking for something to spice up your dinner times? then you have to give this a go. I personally don’t like a lot of spice but this curry offers a nice kick of heat with plenty of cooling flavour from the coconut milk. If you like it spicy why not add a chill for some extra heat and flavour.

Prep Time: 15 mins

Cook Time: 30 – 40 mins

Portions: 3 – 4 people


  • 1 Onion
  • 2 Cloves of Garlic
  • 1 Thumb size piece of Ginger
  • 1 Tsp Turmeric
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 2 Tsp Curry Powder
  • 1 Tsp Garam Masala
  • 1 Tsp Smoked Paprika
  • 200 ml Fish Stock
  • 1 Can of Coconut Milk
  • 1 – 2 Tsp’s of Corn Flour
  • Prawns (Frozen or precooked whatever you can get your hands on will work)


  1. First heat a large pan with a small amount of oil in it
  2. While your pan is heating finally dice your onion, garlic and ginger
  3. Now your pan should be hot and ready to go so add your onion, garlic and ginger and cook until the onion becomes translucent this should take between 5 – 10 mins
  4. Now your onion mix has cooked add all your spices and cook them out for approximately 5 mins this will help to enhance the flavour
  5. Now your spices are cooked out add your coconut milk and stock. Then to help thicken the sauce mix a small amount of water with the cornflour, then let it simmer for about 20 mins
  6. Now its time to add your prawns, if you have frozen like me add them and let them cook for about 5 mins until they turn pink in colour. If you are using precooked stir them through at the end
  7. Now serve with rice or whatever you fancy and enjoy (I also topped mine with some amazing langoustines, so feel free to do the same if you can get your hands on them)

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