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…
Easy Prawn Korma
- 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
- 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.
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