Traditional recipes

Coconut prawn curry recipe

Coconut prawn curry recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Seafood curry
  • Prawn curry

Jumbo prawns in a lightly spiced coconut curry sauce. This prawn curry is fab served over nutty brown rice.

223 people made this

IngredientsServes: 4

  • 1 teaspoon rapeseed oil
  • 80g minced onion
  • 80g minced red pepper
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 125ml light coconut milk
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red chilli flakes
  • 450g jumbo prawns, peeled and deveined
  • 1 tablespoon cornflour
  • 1 tablespoon water
  • 2 tablespoons chopped fresh coriander

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper and garlic until vegetables begin to soften, about 3 minutes.
  2. Season with cumin, coriander and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar and crushed red chilli flakes. Bring to the boil. Reduce heat, and simmer, uncovered for 2 minutes.
  3. Stir in prawns, and increase heat to medium-high. Cook and stir until prawns are cooked through, about 4 minutes.
  4. In a small bowl, combine cornflour with 1 tablespoon water. Stir into prawn mixture, and cook until sauce has thickened, about 1 minute. Stir in coriander, and remove from heat.

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Reviews & ratingsAverage global rating:(228)

Reviews in English (178)

really enjoyed this, nice and spicy but not too overpowering.-03 Nov 2009

A delicious light and spicy seafood curry. Next time I would like to cook it adding small pineapple pieces.-09 Aug 2009

Sounds wonderful!-10 Sep 2009

Creamy and Delicious Prawn Malai Curry – The Taste of Bengal

If you live in Bengal, or simply admire their cuisine, then you know that Chingri Malaikari (Prawn Malai Curry) is an iconic treat. You can cook this dish for lunch, dinner or any special occasion. Its subtle, creamy flavours are achieved using a mix of spices and coconut milk, which compliment the tiger prawns in spades. This recipe may seem tricky but don’t be fooled, it’s probably easier than you think.

Undercooking or overcooking both can change the taste of prawns. Overcooking by 1-2 minutes can easily make them rubbery. So cook them for 5-6 minutes and then check if more cooking is required.

Prawns are safe to cook them in a frozen state, but there is a risk of uneven cooking. I suggest a rapid defrost for prawns if you want to defort them quickly. I always soak the frozen prawn in cold water for 10minutes and change the water 2-3 times. This way you can thaw the prawns fairly quickly.

Keralan-Style Prawn and Coconut Curry

If you want to stretch this dish to feed more mouths, add in another tin of coconut milk and 200g (7oz) more prawns.

A fragrant prawn curry recipe that combines South Indian flavours, all made on one tray in the oven.

large onion, coarsely grated

cm piece fresh root ginger, peeled and finely grated

cinnamon stick, broken into 3 pieces

raw peeled jumbo or king prawns, we used frozen

tin full fat coconut milk

Juice 1 1/2-2 limes, to taste

  1. Preheat oven to 190°C (170°C fan) mark 5. Mix grated onion and oil in a medium roasting tin or ovenproof serving dish. Roast for 15min, stirring occasionally, until softened.
  2. Meanwhile bash cardamom pods with a pestle in a mortar. Peel off and discard the husks, then grind the cardamom and coriander seeds together. Mix in turmeric, chilli, garlic, ginger and some seasoning. Cut off the stems from the coriander (reserved leaves for garnish). Finely chop stems and bash into the spice mixture.
  3. Stir the spice mix and cinnamon sticks into the onions and return to the oven for 5min to fry off the spices. Stir in chopped tomatoes and cook for 20min to concentrate the flavours.
  4. Mash mixture with a potato masher to pulp down the tomatoes, then stir in the coconut milk. Add the prawns and return to the oven for 10-15min until prawns are pink.
  5. Remove cinnamon sticks, stir in lime juice and check seasoning. Garnish with coriander and serve with rice, if you like.

Freeze ahead

Prepare to end of step 4. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, reheat in a pan until piping hot and complete recipe.

Ingredients used

  • Shrimps: You can use any size of shrimp you like but I used medium-sized shrimps that were already peeled and deveined.
  • Unsweetened coconut milk: The brand of coconut milk used really matters. If you buy a generic brand from a grocery store that has a lot of liquid, the curry will turn out more watery. The brand I like to use that never fails is the Thai kitchen organic coconut milk brand. It gives the curry sauce a nice, thick consistency.
  • Spices:curry powder, black pepper, cinnamon, cayenne pepper, ground cumin, and salt. The cayenne pepper is optional and you can leave it out if you do not want it spicy. But the curry, cinnamon, and cumin are essential to the curry taste and you cannot omit these.
  • Vegetables and herbs: onions, garlic, ginger, parsley, or cilantro to garnish.
  • Coconut oil:Coconut oil enhances the coconut flavor of the curry but you can substitute it with olive oil if that’s all you have on hand.

How to make keto shrimp coconut curry

First, we need to marinate the shrimp to make sure that the flavors really sink in. You don't have to marinate it for too long, just while you prepare the rest of the ingredients.

If you have more time, you can do this for 30 mins to an hour for a richer flavor.

Rub the shrimps with salt, black pepper, and cayenne pepper and set aside.

Peel and chop the onions and ginger and mince the garlic. Add 2 tablespoons of coconut oil to a pan.

When heated, add the onions, ginger, and garlic and stir for 2 to 3 minutes. Pour in the coconut milk and add the cinnamon, cumin, and curry.

Let it boil for about 5 minutes, then add in the shrimps with its marinade and let it cook until the shrimps are done.

You can add more salt and pepper if you want to. Once the shrimp is done, turn off the stove and let it sit for a few minutes. The curry sauce will thicken some more.

Garnish with parsley or cilantro or any herbs you like and serve over cauliflower rice.

This recipe contains four servings and each serving is 2 net carbs.

Tips when making this recipe

  • If the shrimp is not yet cooked and the sauce is getting too thick, add about ¼ cup of water. Add just a little bit at a time.
  • If your curry ends up a bit watery, you can make a slurry to thicken it. Mix 1 tablespoon of arrowroot powder with 2 tablespoons of water, and pour it into the curry to thicken it. Let it cook for 2-3 minutes.

Check out these other delicious low carb stew and curry dishes!

Ingredients in Thai Coconut Red Curry

  • vegetable oil
  • prawns - 12-15 prawns, peeled and deveined.
  • Thai red curry paste - the base flavour in this dish.
  • coconut milk - I used regular coconut milk, but you can use lite too.
  • vegetables - snap peas (or green beans), red bell pepper, green bell pepper
  • seasonings - brown sugar, Thai fish sauce, fresh lime juice
  • herbs - dried lemongrass, fresh basil leaves

How to make Goan prawn curry?

For this Goan prawn curry recipe, you need to do a little prep work by preparing the Goan coconut sauce base, which is nothing but a fresh, spice-infused coconut extract. If you intend making it from scratch you will begin by grating the coconut or simply use frozen grated coconut like I did.

Grind the grated coconut with spices like coriander seeds, cumin seeds, green chillies, peppercorns, cloves, and turmeric powder.

Next transfer this ground paste into a muslin cloth or a fine mesh sieve and extract the spice-infused coconut milk. This is the first extract known as the thick extract.

Return the scraps back to the mixer, add water and blend once again. Repeat the process of extracting the coconut milk. This is the second coconut extract and called as the thin extract.

Once you have both the extracts prepared, making this Goan prawn caldine is a breeze.

You just have to sauté some onions and tomatoes, add the thin extract along with some tamarind extract. Add in the cubed veggies, in this case, bottle gourd, known as dudhi. Once that is almost cooked through, add the prawns. When the prawns cook, add the thick extract, bring it to a gentle simmer and it’s done.

You can also make caldine with vegetables for a vegetarian version. Or use any firm, white fish such as pomfret or tilapia, for fish caldine.

Coconut prawn curry

1. Using a mortar and pestle, combine all the paste ingredients except the coconut milk and grind until fine.

2. Pour the paste into a medium-sized bowl, add the coconut milk, stir to combine, then set aside.

3. Melt the olive oil and butter in a saucepan, then add the onion and sauté for 5–7 minutes over a medium heat until it starts to brown. Add the ginger and cook until fragrant.

4. Toss in the curry paste, allow to come to a gentle simmer, then add the prawns, chilli powder, salt, curry leaves and tomatoes.

5. Reduce the heat to low and cook for 10 minutes so the sauce reduces slightly, stirring occasionally.

Serve with the rice, poppadoms, cucumber, chilli, mint and lime juice.

Cook's note: Don’t compromise on quality – always use the best prawns (or shrimp if prawns aren’t available). Make sure to devein the prawns, even if it means cracking the shell open before cooking them

“We always have one fi sh dish for our Eid lunch, and prawn curry is my aunt Nurjehan’s speciality. This beautiful, flavourful curry is quite light, so you’ll have no problem enjoying the other mains afterwards!”

Photograph: Jan Ras

Production: Jacqueline Burgess

Food assistant: Sophia-Maria Eygelaar

Recipe by: Zorah Booley View all recipes

Zorah is a food Photographer, content creator, food blogger and Cordon Bleu Chef. Zorah shares her passion for clean eating and pastries in her blog called "In the Midnight Kitchen".

Sri Lankan Spicy Prawn Curry | Shrimp Curry Recipe with Coconut Milk

Each of you may taste various prawn dishes, but have you ever tasted Sri Lankan spicy prawn curry? If not, don’t miss this chance to experience the deliciousness of this dish. Today, I am going to show you how to make the best Sri Lankan spicy prawn curry with coconut milk.

Prawn curry or Shrimp curry or Eral kulambu (in Tamil) is one of the famous dishes in Sri Lanka.

Sri Lanka is the kingdom of seafood, thus we can get the best fresh prawns here. In fact, people who visit Sri Lanka never miss the Sri Lankan prawn dishes.

Alright, without talking much let’s jump into the recipe. Here is the best and easy way to make Sri Lankan spicy prawn curry with coconut milk at home.

My Favorite Combos

1. This Recipe + Rice + Cabbage Stir Fry + Dhal Curry + Unique Prawn Fry
2. This Recipe + Pittu + Dhal Curry + Unique Prawn Fry
3. This Recipe + Bread + Prawn Varai + Dhal Curry

Sri Lankan Spicy Prawn Curry

  • prawn/shrimp – 300g (Before peeling off the skin)
  • Fenugreek seeds – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Mustard seeds – ½ teaspoon
  • Onion – 50g
  • Garlic cloves 5 or 6
  • Curry leaves – Few
  • Thick tamarind juice – 50ml to 75ml
  • Thin coconut milk – 250ml
  • Thick coconut milk – 50ml – 1 ½ tablespoon
  • Salt – As you need
  • Cooking oil – As you need

1. Take the prawns, peel off the skin and rinse it well for at least 2 times.

2. Get ready with turmeric powder, fenugreek seeds, and mustard seeds.

3. Slice onions and garlic cloves as shown in the picture below. Also, take the curry leaves.

4. Prepare 50ml to 75ml of thick tamarind juice.

5. Also, prepare thick and thin coconut milk.

6. Add turmeric powder and salt to the prawns. Mix well and let them marinate for at least 30 minutes.

7. Heat the oil in a cooking wok. Add the mustard seeds and let it splutter. Then add the onions and fenugreek seeds. Fry them until the onions turn translucent.

8. Add garlic cloves and curry leaves. Fry them for 1 or 2 minutes.

9. Now add the prawns and mix well.

10. Cook uncovered under medium flame until you feel the prawns get fry. For me, it takes about 7 minutes. Stir occasionally to avoid burning.

11. Now, add thin coconut milk, tamarind juice, and curry powder.

12. Mix them well and cook covered under high flame for 5 to 7 minutes.

13. Finally, take off the lid and add thick coconut milk. Mix it well and cook covered under low flame for 3 to 5 minutes.

14. Taste the curry and adjust salt if needed.

15. This is how to make the delicious Sri Lankan spicy prawn curry at home. Serve and enjoy this simple yet tasty shrimp curry with your friends and family.


1. I instantly prepare coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottles coconut milk.

2. If you don’t like more spiciness reduce the amount of curry powder.

3. I made a thick gravy curry. If you don’t like thick gravy use more thin coconut milk or reduce the cooking time after you add the coconut milk.

Ingredients for Prawn and Coconut Curry

Simply use fresh queen prawns from the local fishmonger. I decided to flash fry the prawns and added it to the curry sauce. Next, you add the vegetables such as bok choy, carrots and spring onion. This will add some greens and crunch to the dish and to bulk it up I added glass noodles. However, you can totally add more veggies to this if you want or leave out the noodles altogether. How slurpworthy does this Prawn and Coconut Curry look? Let me know what you think in the comments below!