Creamy Curry Prawns with Coconut Milk Recipe

Introduction

This flavorful curry prawns recipe combines fragrant spices with creamy coconut milk for a rich and satisfying dish. It’s perfect for a weeknight dinner or a special occasion when you want something comforting and delicious.

Ingredients

• 1 tbsp vegetable or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• ½ scotch bonnet chilli (optional)
• 24-36 whole king prawns, or peeled
• 1½ tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 5 cloves, ground
• ½ tsp ground fenugreek
• 1 tsp paprika
• ½ tsp ground allspice
• 1 tsp tamarind paste
• 400ml coconut milk
• Cooked rice, to serve

Instructions

1. Step 1: Heat the oil in a frying pan over low-medium heat. Add the chopped onion and cook for 15 minutes until soft and starting to caramelise, stirring regularly.
2. Step 2: Add the crushed garlic, grated ginger, chopped tomatoes, and the scotch bonnet chilli if using. Increase the heat to medium and cook for another 10 minutes.
3. Step 3: If using shell-on prawns, prepare them by removing the head, cutting down the back of the shell, and deveining carefully. Keep shells and heads for stock if desired.
4. Step 4: Mix the ground spices (turmeric, cumin, coriander, cloves, fenugreek, paprika, allspice) with tamarind paste and 2 tablespoons of water. Add this mixture to the onion mix and cook for 5 minutes until the spices are fragrant and most of the water has evaporated.
5. Step 5: Stir in the coconut milk and cook for 5–10 minutes until the sauce has thickened into a rich gravy.
6. Step 6: Add the prawns and cook for about 5 minutes until they turn just pink and are cooked through.
7. Step 7: Remove from the heat and serve immediately with cooked rice.

Tips & Variations

• Adjust the heat by adding more or less scotch bonnet chilli or substitute with milder chilli varieties.
• Use peeled prawns for a quicker prep time, or whole prawns for more flavor.
• For extra depth, reserve the prawn shells and heads to make a flavorful stock to add to the curry base.
• Serve with naan or crusty bread for a different accompaniment.

Storage

Store leftover curry prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until steaming hot. Avoid overcooking when reheating to keep the prawns tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well. Thaw them completely before cooking to ensure even cooking and the best texture.

Is it necessary to remove the prawn vein?

Removing the vein is recommended for a cleaner taste and better texture, but it’s not mandatory if you’re short on time.

Creamy Curry Prawns with Coconut Milk Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

A vibrant and flavorful Curry Prawns recipe featuring a rich coconut milk and aromatic spice blend, perfect for a comforting yet exotic meal served with steamed rice.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Spices & Paste

• 1½ tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 5 ground cloves
• ½ tsp ground fenugreek
• 1 tsp paprika
• ½ tsp ground allspice
• 1 tsp tamarind paste

Main Ingredients

• 1 tbsp vegetable or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• ½ scotch bonnet chilli (optional)
• 24–36 whole king prawns, shell-on or peeled
• 400ml coconut milk
• Cooked rice, to serve

Instructions

1. Prepare the base: Heat the oil in a frying pan over low-medium heat. Add the finely chopped onion and cook for 15 minutes until soft and starting to caramelize, stirring regularly to prevent sticking or burning.
2. Add aromatics: Add the crushed garlic, grated ginger, chopped tomatoes, and the optional scotch bonnet chilli. Increase the heat to medium and cook the mixture for another 10 minutes to allow the flavors to meld and the tomatoes to soften.
3. Prepare prawns (if shell-on): While the base cooks, remove the heads from the prawns. Using scissors, cut along the back of the shell to the last segment near the tail to devein. Cut the top layer of flesh to expose the vein, loosen it, and pull it out gently with your fingers, retaining heads and shells for making stock if desired.
4. Add spices and tamarind: Mix all ground spices and the tamarind paste with 2 tablespoons of water. Stir this spice mixture into the onion mixture in the pan. Cook for 5 minutes until the spices are fragrant and the water evaporates largely.
5. Simmer with coconut milk: Stir in the coconut milk and cook for 5 to 10 minutes until the sauce thickens into a rich, thick gravy.
6. Add prawns and finish cooking: Add the prepared prawns to the gravy and cook for 5 minutes until they turn pink and are cooked through. Avoid overcooking to keep them tender.
7. Serve: Remove from heat and serve hot with steamed cooked rice for a complete meal.

Notes

• If using peeled prawns, add them directly to the gravy without preparation.
• The scotch bonnet chilli is optional – add for extra heat or omit for a milder curry.
• Make sure not to overcook the prawns to keep them juicy and tender.
• Reserved prawn shells and heads can be used to prepare a flavorful seafood stock for other recipes.
• Adjust coconut milk quantity slightly for desired sauce thickness.

Keywords: curry prawns, king prawn curry, coconut milk curry, Caribbean prawns, spicy prawn recipe, seafood curry