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!

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