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Creamy Prawn Curry

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Creamy prawn curry is a rich and flavorful dish that combines tender prawns with a luscious, spiced coconut or cream-based sauce. This easy-to-make curry is perfect for a comforting weeknight dinner or a special occasion, served with rice or warm naan to soak up all the delicious flavors.

Why You’ll Love This Recipe

  • Rich and flavorful – A creamy, aromatic sauce infused with warm spices.
  • Quick and easy – Ready in under 30 minutes.
  • Restaurant-quality – Tastes like an authentic Indian or Thai dish made at home.
  • Customizable – Adjust the spice level and ingredients to your taste.
  • Perfect with rice or naan – A hearty meal that pairs well with different sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Curry:

  • Prawns (peeled and deveined)
  • Onion, finely chopped
  • Garlic cloves, minced
  • Ginger, grated
  • Tomato puree or diced tomatoes
  • Coconut milk or heavy cream
  • Yogurt (optional, for extra creaminess)
  • Cooking oil or butter
  • Salt and black pepper
  • Fresh coriander (for garnish)

Spices:

  • Turmeric
  • Cumin powder
  • Coriander powder
  • Garam masala
  • Red chili powder (adjust to spice preference)
  • Paprika (optional for color)
  • Mustard seeds (optional for extra depth)

Directions

this recipe
  1. Sauté the aromatics – Heat oil in a pan over medium heat. Add mustard seeds (if using), followed by onions. Cook until soft and golden.
  2. Add garlic and ginger – Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  3. Cook the spices – Add turmeric, cumin, coriander powder, red chili powder, and paprika. Stir for a minute to release the flavors.
  4. Simmer the sauce – Pour in tomato puree and cook for 3-5 minutes until thickened.
  5. Add the creaminess – Stir in coconut milk (or heavy cream and yogurt) and let it simmer for 5 minutes.
  6. Cook the prawns – Add the prawns and cook for 4-5 minutes until they turn pink and opaque.
  7. Finish with garam masala – Stir in garam masala and adjust seasoning. Simmer for a minute before turning off the heat.
  8. Garnish and serve – Sprinkle with fresh coriander and serve hot with rice or naan.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Spicy Prawn Curry – Add extra red chili powder or fresh green chilies.
  • Thai-Style Prawn Curry – Use Thai curry paste and add lime juice and lemongrass.
  • Dairy-Free – Stick to coconut milk instead of cream and yogurt.
  • Extra Veggies – Add bell peppers, spinach, or peas for more texture.
  • Lighter Version – Use half coconut milk and half vegetable broth for fewer calories.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the fridge for 2-3 days.
  • Reheating: Warm gently on the stovetop over low heat or microwave in 30-second intervals.
  • Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use frozen prawns?

Yes, just thaw them completely and pat dry before cooking.

What’s the best side dish for prawn curry?

Basmati rice, naan, or roti pair perfectly with this dish.

Can I make this curry ahead of time?

Yes! Prepare the sauce in advance and add prawns when reheating for the freshest taste.

How do I make this curry thicker?

Let the sauce simmer longer or stir in a tablespoon of cashew paste or coconut cream.

Can I use shrimp instead of prawns?

Yes! Shrimp work just as well in this curry.

What’s the best oil to use?

Coconut oil, butter, or vegetable oil all work well.

Can I add potatoes to this curry?

Yes, diced potatoes or sweet potatoes make a great addition.

How do I prevent overcooking prawns?

Cook them just until they turn pink—about 4-5 minutes—or they will become rubbery.

Can I make this curry in an Instant Pot?

Yes! Sauté onions, garlic, and spices, then add tomatoes and coconut milk. Pressure cook on High for 5 minutes, then add prawns and let them sit on Sauté mode for 3 minutes.

How can I make this curry more aromatic?

Add a cinnamon stick or bay leaf while simmering for extra depth.

Conclusion

This creamy prawn curry is a delicious and quick-to-make dish with bold flavors and a rich, velvety texture. Whether you enjoy it mild or spicy, this curry is sure to impress with its deep flavors and comforting taste. Serve it with warm rice or naan for the ultimate meal, and enjoy restaurant-quality flavors at home!

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Creamy Prawn Curry

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian, Thai, Fusion
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Description

This Creamy Prawn Curry is rich, flavorful, and absolutely delicious, with tender prawns simmered in a spiced coconut-based sauce. It’s quick to make and pairs perfectly with steamed rice, naan, or roti. A perfect weeknight dinner or special occasion meal!

Ingredients

Scale

For the Prawns:

  • 500g (1 lb) prawns (peeled & deveined, tails optional)
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice

For the Curry Sauce:

  • 2 tbsp oil or butter
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1-inch ginger (grated)
  • 1 small tomato (pureed or finely chopped)
  • 1 tbsp tomato paste (for depth of flavor, optional)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder (adjust for spice level)
  • 1 cup coconut milk or heavy cream (for creaminess)
  • 1/2 cup water or seafood broth (adjust for consistency)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp sugar (optional, balances acidity)

For Garnish:

  • Fresh coriander (cilantro), chopped
  • Squeeze of lime juice
  • Red chili flakes (optional, for extra spice)

Instructions

Step 1: Marinate the Prawns

  1. In a bowl, toss the prawns with salt, turmeric, black pepper, and lemon juice.
  2. Let marinate for 10-15 minutes while you prepare the curry.

Step 2: Make the Curry Base

  1. Heat oil or butter in a large pan over medium heat.
  2. Add onions and sauté until soft and golden (5 minutes).
  3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  4. Add tomato puree and tomato paste, cooking until the mixture thickens (3-4 minutes).
  5. Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute to toast the spices.

Step 3: Simmer the Curry

  1. Pour in coconut milk and water/broth. Stir well and let simmer for 5 minutes.
  2. Add salt and sugar (if using), adjusting to taste.

Step 4: Cook the Prawns

  1. Add the marinated prawns to the curry and cook for 4-5 minutes, until pink and fully cooked.
  2. Turn off the heat and let the flavors meld for 2 minutes.

Step 5: Serve & Enjoy!

  1. Garnish with fresh coriander and a squeeze of lime juice.
  2. Serve hot with steamed rice, naan, or roti.

Notes

  • Extra Creamy? Add 1 tbsp butter or ¼ cup heavy cream at the end.
  • Spicy Version: Increase chili powder or add fresh green chilies.
  • Seafood Mix? Add fish, mussels, or squid for a seafood curry twist.
  • Make Ahead: The curry base can be made 1 day in advance and stored in the fridge.

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