Seafood Recipes

PrawnCurry

Prawns cook in a spiced coconut and tomato sauce with stock, served over rice with lime wedges.

Prawn Curry
4 People
Serves
15 Mins
Prep Time
10 Mins
Cook Time
Easy
Difficulty
Indian
Cuisine
The Recipe

About This SeafoodDish

Make a flavorful Prawn Curry with tender prawns and aromatic spices. This easy recipe combines rich curry flavours with fresh prawns for a delicious meal. Order premium prawns from Pearl Seafoods, delivered straight to your door across Sydney, to create this dish at home. Whether you're making a comforting weeknight dinner or serving guests, this prawn curry is sure to impress. Visit Pearl Seafoods for more seafood recipes and high-quality prawns, making it easy to enjoy restaurant-quality meals in your own kitchen.

Ingredients

  1. 400g prawns, peeled and deveined
  2. 1 tbsp olive oil
  3. 1 onion, finely chopped
  4. 2 garlic cloves, minced
  5. 1 tbsp grated fresh ginger
  6. 2 tbsp curry powder (mild or hot, to taste)
  7. 1 tsp ground turmeric
  8. 1 tsp ground cumin
  9. 400g canned diced tomatoes
  10. 200ml chicken or vegetable stock
  11. 200ml coconut milk
  12. Salt and pepper, to taste
  13. Fresh coriander, chopped (for garnish)
  14. Lime wedges, to serve
  15. Steamed rice, to serve

Method

  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
  2. Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Stir in the curry powder, ground turmeric, and ground cumin. Cook for 1-2 minutes to allow the spices to release their flavours.
  4. Pour in the coconut milk, chicken or vegetable stock, and diced tomatoes. Stir well to combine, and bring to a simmer. Let the curry cook for 5-7 minutes, allowing the sauce to thicken and flavours to meld together.
  5. Once the sauce is ready, add the prawns to the pan. Stir gently to coat the prawns in the sauce, and cook for 3-4 minutes, or until the prawns turn pink and are cooked through.
  6. Season with salt and pepper to taste. Serve the curry in bowls, garnished with fresh coriander and lime wedges on the side.
From Our Kitchen

Chef's Tip

For a rich, balanced prawn curry, allow the spices to cook gently in the oil before adding the liquids so they release their full aroma and depth of flavour. Add the prawns right at the end of cooking and simmer only briefly to keep them tender, juicy, and sweet. The coconut milk softens the warmth of the curry spices beautifully, creating a smooth sauce that pairs perfectly with steamed rice. Finish with fresh coriander and a squeeze of lime to brighten the dish just before serving.

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NUTRITION

NutritionPerServing

  • Calories 290 kcal
  • Total Fat 16.0 g
  • Total Carbohydrate 14.0 g
  • Protein 22.0 g
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