This Super Simple Prawn Curry is delicious, very easy and takes less than half an hour to make. Its mild flavour makes it great for those who don’t like hot curries (like my kids, who love this curry!) but if you can take the heat, just increase the amount of dried chilli flakes. Serve with rice or naans for a really easy peasy midweek meal.
A quick and easy prawn curry
This delicious prawn curry is so easy to make. All you need to do is fry up some onions, garlic, chilli and spices. Then add passata (or tinned tomatoes) and simmer for 10 minutes. Finally add garam masala, coconut milk and prawns. Cook for a couple of minutes until the prawns are hot and the sauce is bubbling gently. Easy peasy!
Perfect for chilli wimps!
Its mild flavour makes this Simple Prawn Curry great for those who don’t like hot curries (like my kids, who love it!) But if you prefer a hotter curry, just increase the amount of dried chilli flakes.
Make it your own
This easy peasy prawn curry is really easy to adapt! Here are some ideas:
- Use leftover roast chicken or pre-cooked chicken breast instead of the prawns
- Use chunks of firm white fish instead of the prawns
- Add chopped red and green peppers and/or fresh tomatoes at the same time as the onions
- Add fresh spinach at the same time as the prawns
- Swap the prawns with tinned chickpeas to make this vegan
- Use fresh chilli instead of dried chilli flakes
What to serve with prawn curry?
Serve this prawn curry with plain basmati rice and/or shop bought naans for a really easy peasy midweek meal. If you have more time you could serve it with homemade pilau rice and homemade naans.
And if you are watching the calories or looking to reduce your carbs, why not serve this with plain cauliflower rice or pilau cauliflower rice?
What to drink with prawn curry?
This prawn curry works well with dry fruity rosés, such as those from the South of France, Spain and Chile. Another good option would be a zesty Sauvignon Blanc from somewhere like New Zealand, Chile or South Africa.
Red wine definitely wouldn’t be my first choice here, but you could probably just about get away with a Grenache/Garnacha.
Can you reheat prawn curry?
Sadly no, because this curry uses ready-cooked prawns and it’s not advisable to reheat food more than once. If however you swap the cooked prawns for raw ones then it would be fine to reheat this curry.
In this case, make sure you get the prawn curry into the fridge as soon as it’s cooled down (and within 2 hours of cooking). It will keep in the fridge for up to 2 days. Reheat in a saucepan with a splash of water until piping hot all the way through.
Alternatively reheat in the microwave until piping hot all the way through.
Can you freeze prawn curry?
Again, because this recipe uses pre-cooked prawns, freezing and reheating is not advisable. Again, however, if you were to swap the cooked prawns for raw ones then it would be fine to freeze and reheat this curry.
In this case, make sure you get the prawn curry into the freezer as soon as it’s cooled down (and within 2 hours of cooking). It will keep in the freezer for up to 3 months.
Defrost overnight in the fridge and reheat as above.
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Super Simple Prawn Curry
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- ½ teaspoon dried chilli flakes
- 2 tablespoons fresh coriander (cilantro) roughly chopped
- Salt and pepper to taste
- 2 cloves garlic crushed or grated
- 2 cm ginger finely grated
- 400 g passata (or tinned tomatoes)
- 1 teaspoon garam masala
- 200 ml coconut milk
- 500 g cooked jumbo king prawns
Instructions
- Put the oil in a wide, deep pan and add the sliced onion. Cook the onion on a low heat with the lid on for about 5 minutes until softened but not brown.
- Meanwhile grind the mustard and cumin seeds in a pestle and mortar, crush the garlic and grate the ginger.
- When the onions are ready, add the ground spices, chilli flakes, garlic and ginger. Fry for 1 minute with the lid off, stirring frequently.
- Tip in the passata (or tinned tomatoes) and half the coriander. Season with salt and pepper and bring to the boil, then turn down low and simmer with the lid off for 10 minutes.
- After 10 minutes add the garam masala, the coconut milk and the prawns. Cook for a couple of minutes until the prawns are hot and the sauce is bubbling gently.
- Serve with rice or naans and sprinkled with the remaining coriander.
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Coconutter says
This is awesome!
I came across your blog when I was looking for a prawn curry recipe. I’d never been quite happy with ones I made previously, but this one is perfect. The combination of spices is so good! Thank you!
Eb Gargano says
Yay! Thanks for this lovely comment. So pleased you like it! Eb 🙂
Syma says
Amazing recipe for first time cooking a prawn curry. Super simple and quick to make
Eb Gargano says
Aw yay – that’s so great to hear! Thank you for this lovely review and 5* rating! 😀
Cate says
Absolutely delicious!! A perfect blend of flavours-though I did put 50% more than the amount of ginger (simply because I love it.)
Eb Gargano says
Aw, yay – that’s so great to hear! Thank you for this lovely review 😀