Why Everyone Loves This Prawn Curry
Everyone suddenly appears hungry whenever this prawn curry simmers on my stove after school pickup chaos. Creamy sauce. Bold spices. Tender prawns. My husband practically licks the bowl clean nightly. Even my picky child requests seconds, which honestly feels suspicious sometimes. Meanwhile, expensive restaurant takeout keeps losing badly against this comforting homemade dinner lately.
Cook prawns briefly to keep them juicy, tender, and perfectly textured inside rich curry sauce. Serve with fluffy rice or warm flatbread for balanced comfort. Add extra chili flakes for heat or coconut milk for creamier flavor. Freeze curry separately from rice for easier reheating. Stir gently while reheating to maintain texture beautifully afterward.
Why Everyone Loves This Prawn Curry
This flavorful prawn curry combines tender prawns, creamy coconut sauce, and bold spices for a comforting homemade dinner everyone requests repeatedly.
Equipment
- Large Skillet
- Mixing bowl
- Wooden Spoon
- Knife
- Cutting board
- Serving Bowls
- Tray
Ingredients
Prawn Curry
- 1.5 pounds prawns peeled and cleaned
- 1 tablespoon olive oil for cooking
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ginger freshly grated
- 1 teaspoon curry powder adjust to taste
- 0.5 teaspoon chili flakes optional heat
- 1 cup coconut milk full fat preferred
- 1 cup tomato puree smooth texture
- 0.5 teaspoon salt adjust to taste
For Serving
- 3 cups cooked rice warm and fluffy
- 2 tablespoons fresh cilantro chopped
- 1 piece lime cut into wedges
Instructions
- Heat olive oil in a skillet and sauté onion until soft and lightly golden.
- Add garlic, ginger, curry powder, and chili flakes until fragrant and evenly blended.
- Pour tomato puree and coconut milk into the skillet, stirring until creamy and smooth.
- Simmer sauce gently until slightly thickened with rich color and balanced texture.
- Add prawns and cook briefly until tender, juicy, and fully pink throughout.
- Serve warm curry over fluffy rice with cilantro and lime wedges on top.
Notes
Cook prawns briefly for softer texture or slightly longer for firmer bites. Freeze curry separately from rice for easier reheating later. Stir gently during reheating to avoid breaking the prawns apart. Customize flavors with spinach, extra chili flakes, or creamier coconut milk. Store leftovers refrigerated for up to three days for best freshness.
