Coconut Prawn Curry
Coconut Prawn Curry
5 from 1 vote
Prep: 15 minutes
Cook: 40 minutes
Total Time 55 minutes
Servings: 4
Coconut prawn curry is a simple, yet delectable curry made with prawns, onions, tomatoes, and a myriad of spices. Everything from fresh chapatti to steamed basmati rice to homemade naan goes well with this prawn masala curry.

Nutrition: per serving



  • 75 ml Oil
  • 250 g Prawns
  • 200 ml Coconut Milk
  • 1 Onions
  • 2 Tomatoes
  • 2 Green Chillies
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • Coriander
  • 2 tbsp Water


  • In a pan heat up the oil on medium heat until hot.
  • Add the deveined prawns then fry for a few minutes before removing the prawns from the pan.
  • In the same pan and add the chopped onions and cook for 4-5 minutes until softened – if there is any too much oil then remove it.
  • Add the green chillies, ginger paste, and garlic paste then cook for 1-2 minutes until fragrant.
  • Add the chopped tomatoes then cook for 3-4 minutes until softened.
  • Add the salt, turmeric powder, chilli powder, and cumin powder before cooking the spices for a few more minutes – add the water to help release the colours from the spices and prevent any burning.
  • Add the fried prawns and cook for a few minutes to incorporate the spices.
  • Add the coconut milk then stir before covering and cook for 10 minutes until the oil separates – the oil has separated when there is a thin layer of oil on the top
  • Add the garam masala and chopped coriander then cook for a few minutes.
  • Serve with fresh homemade naan and enjoy!

Add your first comment to this post


Prawn Pulao

Salmon Tikka Masala

Lobster Risotto

Coconut Chickpea Curry

Battered Fish

Tuna Curry

Sweet Chilli Salmon

Tuna Pasta Salad