Easy Prawn Korma

5 from 4 votes

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.

Course Christmas, Main Course

Cuisine British, Fusion, Indian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings people

Calories 304kcal

Author Eb Gargano

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

Metric - US Customary

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

Nutrition information is approximate and meant as a guideline only.

Nutrition