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.