Prawn Curry Recipe

This prawn curry hits fast and deep — sweet onions, big garlic vibes, warm spice, a bit of funk from fish sauce, and creamy coconut to smooth it all out. Comes together in one pan, no faff. Cozy, rich, ready in under an hour — and yes, it smells like you actually know what you’re doing.

Ingredients Needed

For the Filling:

• 600g large raw king prawns, peeled + deveined
• 6 tbsp vegetable, sunflower, or peanut oil
• 3 medium onions, chopped
• 10 garlic cloves, peeled
• ½ thumb of ginger, peeled
• ½ bunch coriander stalks, finely chopped

For the Sauce/Spices:

• 2 tsp paprika
• 1 tsp turmeric powder
• 2 tsp medium chilli powder
• 50g creamed coconut (or 50ml coconut milk)
• 2–3 tbsp fish sauce

To Finish:

• Handful coriander leaves
• Steamed rice, to serve

How To Make Prawn Curry

1. Cook the Veggies: Heat the oil in a big pan or wok. Add the chopped onions. Low heat, long time — give it at least 15 minutes. Stir every few mins till they’re soft, pale gold, almost oily. Don’t rush this bit. It makes the curry.
2. Add the Flavour: Meanwhile, bash the garlic and ginger into a rough paste. Pestle + mortar, or just blitz it. Once onions are ready, add the paste with the chopped coriander stalks. Stir ‘til the kitchen starts smelling really good.
3. Add the Spices: Chuck in paprika, turmeric, and chilli powder. Stir. Add the creamed coconut — break it up, let it melt in. It’ll start looking like something now.
4. Add the Main Ingredient: Pour in the fish sauce. Toss in the prawns. Stir gently. Cook over medium heat for 5–6 minutes. They’ll curl up, go pink, and soak up everything.
5. Serve Hot: Spoon over hot rice. Scatter coriander leaves on top. Serve straight away while it’s still saucy and hot.

Why I Love This Recipe

Made this once when I was absolutely knackered but had prawns that had to be used. Didn’t expect it to be all that, honestly. But by the time I’d dunked the garlic and stirred in the coconut, I knew. It’s a comfort recipe now. One of those no-brainer, guaranteed-to-hit meals.

Recipe Tips

• Let the onions cook low and slow — don’t crank the heat
• Use a solid creamed coconut block for richer texture
• Don’t overcook prawns — they go rubbery real fast
• Blitz garlic/ginger with a splash of oil if it won’t blend
• Fish sauce smells strong but mellows out — trust it
• Add a splash of water if the curry starts to catch
• For heat-lovers: add fresh chilli at the end too

How To Store Prawn Curry

• At Room Temperature: Eat it hot. Don’t let it sit out too long.
• In the Fridge: Cool quickly, store in airtight container. Lasts up to 2 days.
• In the Freezer: Technically yes, but texture of prawns suffers. Freeze only if needed.
• Reheating: Pan over low heat. Add a splash of water. Don’t boil the prawns twice.

Nutrition Facts (per serving)

• Calories: ~520
• Carbs: 12g
• Protein: 35g
• Fat: 36g
• Sugar: 6g
• Fibre: 3g
• Sodium: High (from fish sauce)

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use cooked prawns instead?
  A: You can, just add them at the very end to warm through. Don’t overcook or they’ll turn to rubber.
• Q: Is there a sub for fish sauce?
  A: Try soy sauce + a splash of lime juice. Not the same, but works.
• Q: Can I make this with chicken?
  A: Yep. Small chunks of thigh or breast. Just cook longer — about 10–12 minutes.
• Q: Can I use fresh coconut milk instead of the block?
  A: Yeah, use 50ml. Creamed coconut is richer though — adds more body.