Delicious juicy prawns in a coconut, garlic, chilli and ginger flavoured sauce – you really can’t go wrong with this Easy Prawn Korma! And it can be on the table in just 20 minutes, making it perfect for busy weeknights.
One thing I have identified with my blog is that I really want to include more fish and seafood dishes. Fish is something that I love eating, but which I usually eat quite simply, meaning none of my fish ‘recipes’ make it to the blog. (I’m not sure anyone would be too excited by a blog post showing how to grill salmon, boil new potatoes and serve it on a plate with a simple salad…)
I’ve made a bit of a start on ‘project fish’ with my Jerk Salmon and my One Pot Tuna Pasta Bake – but I definitely know I ‘could do better’! So today I am bringing you a new seafood recipe: my Easy Prawn Korma.
This really is one of those ‘you could not go wrong’ type recipes – what better flavours to serve with prawns than chilli, garlic, ginger and coconut? Add in some garam masala and turmeric and you’ve got yourself a very easy, very delicious prawn Korma.
Even better, this recipe only takes 20 minutes from start to finish, making it perfect for busy midweek evenings.
Serve this Easy Prawn Korma with rice and/or naan breads and a scattering of fresh coriander (cilantro) for a gorgeously simple, fast and healthy – not to mention totally delicious – midweek meal!
I would serve a delicious peachy/tropical Chardonnay or Viognier (or Chardonnay/Viognier blend!) with this Easy Prawn Korma. For once I would have to say I just really can’t think of a good red wine to serve with this. This is white wine food IMHO!! If white wine is just not your thing then I suggest either a fruity rosé…or a crisp refreshing larger!
I’d love to hear what other fish and seafood recipes you’d like to see on Easy Peasy Foodie! Let me know in the comments below…
Love korma? Then you might want to check out my Easy Chicken Korma, Leftover Lamb Korma and Easy Vegetable Korma recipes!!
Easy Prawn Korma
Ingredients
- 1 tablespoons olive or rapeseed oil
- 1 onion sliced finely
- 500 g peeled and cooked king prawns
- 2 cm piece of ginger grated
- 2 garlic cloves grated or crushed
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- ½ teaspoon chilli flakes (or to taste)
- 400 ml tin coconut milk (you may not need all of this)
- 3 tablespoons ground almonds
- 1 tablespoon fresh coriander (cilantro) chopped (plus extra for garnish)
- Basmati rice and/or naan breads to serve
Instructions
- Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
- Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala and chilli. Cook for 2 minutes, stirring occasionally. Add a splash of water if it gets too dry
- Add roughly ½ of the coconut milk and all of the prawns, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 3 minutes. If you find the curry becomes too dry, you can add in some or all of the rest of the coconut milk.
- After 5 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.
Notes
Pin Spicy Easy Prawn Korma for later
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Kate - Gluten Free Alchemist says
Yum. That looks so tasty Eb. I adore a prawn korma and this looks such an easy recipe. x
Eb Gargano says
Thanks Kate! Oh it’s definitely easy – would you expect anything less from me? 😉 Eb x
Karen, tkhe next best thing to mummy says
A korma is my favourite curry as unlike the rest of my family, I don’t like food that is too spicy, will be using this recipe #brillblogs@_karendennis
Eb Gargano says
Thanks Karen, it’s fab if you don’t like things too spicy, and your family can always add some extra chilli flakes!! Hope you like it 😀 Eb x
Midge @ Peachicks' Bakery says
YUMMY! I do love a korma and they are so easy to make suitable for all! Now I really want one… so I’m going to make a nice veggie one for dinner tonight! Thanks for sharing! #CookBlogShare xxx
Eb Gargano says
Yay! So happy I have inspired you 😀 Eb x
Michelle Frank | Flipped-Out Food says
I’m with you on seafood: I absolutely love it, but I haven’t posted many recipes. The primary reason for that is my hubster, who does NOT adore seafood, and who I practically have to wrestle to the floor to make him eat salmon or tuna. Shrimp is one of the few sea creatures he will eat—AND he loves curries, bonus!— so I can’t wait to feed him this recipe. #brillblogposts
Eb Gargano says
Oh yay – this sounds like a great recipe for you two to enjoy together – if he likes it maybe you can sneak some salmon in next time 😉 Eb x
Mummy here and there says
Sounds delicious and a great alternative to chicken X #brilliantblogposts
Eb Gargano says
Thanks so much! It does make a lovely change to chicken (though if you had some leftover roast chicken that would work well in place of the prawns here too.) Eb 🙂
Corina Blum says
This looks delicious! I love homemade korma but I don’t often have prawns. I developed a shellfish allergy about 10 years ago and although I seem ok with prawns I’m always a little nervous of them now. I used to love them though. I also don’t have very many fish recipes on my site as we often just have grilled fish with jacket potatoes or chips – delicious but not very exciting! Thanks so much for sharing this with #CookOnceEatTwice x
Eb Gargano says
Oh no! Sorry to hear you have a shellfish allergy. I can understand your nervousness around prawns. Yes, it’s funny how we as bloggers can often be super creative with veg and meat, but not really with fish. I am definitely motivated to create more interesting fish and shellfish recipes now. Eb x
Rebecca - Glutarama says
Love how this dish looks, so vibrant, I think all food should be colourful and not ‘beige’. This is one to try out on the family, I’m confident they’ll love it.
Eb Gargano says
Thanks Rebecca! I am so with you re colourful food! Not only is it beautiful to look at, but also tends to be healthier (when the colour is natural that is!!) Eb x
Mel says
Hello, love the recipe! I’m just unsure if the 304 calories is for the curry alone or is that also including rice/naan. If so what sized portion of rice would you suggest per person? Thanks!
Eb Gargano says
The 304 calories is just for the curry. (I always just do the calorie count for the main recipe as accompaniments can vary depending on personal preferences!) A 60g (dry weight / uncooked) portion of basmati rice is roughly 211 calories. One plain mini naan is usually around 120 calories. If you want to keep the calories low, you could try my plain cauliflower rice which is just 25 calories per serving! Hope that helps. Eb 🙂