Coconut Prawn Curry

Elevate your curry game with this easy, restaurant-quality coconut prawn curry. Rich, creamy, and aromatic, it's the perfect dish for a gourmet meal at home.

By @brendan_pang

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2.2 lbs prawns peeled and deveined
• 1 tsp garam masala
• 0.5 tsp ground cumin
• 1 tsp curry powder mild Indian
• 0.25 tsp red chilli powder
• 0 salt
• 0 vegetable oil
• 0 vegetable oil
• 1 tbsp butter
• 0 vegetable oil
• 1 onion finely chopped
• 1 tbsp garlic minced
• 2 tsp ginger minced
• 1.5 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp curry powder
• 14 oz crushed tomatoes
• 1 tsp red chilli powder
• 0 salt
• 1.5 tsp brown sugar
• 8.5 fluid oz coconut milk
• 2.2 lbs prawns
• 0 spring onion
• 0 chili oil
• 0 rice steamed

Instructions

1. Mix the prawns with garam masala, cumin, curry powder, chilli powder, salt, and vegetable oil. Set them aside to marinate.
2. Heat a little oil in a large pan or wok over high heat and stir-fry the prawns until they're seared on the outside but not fully cooked through. Remove and set aside.
3. In the same pan, add butter and a little more oil if needed. Reduce the heat to medium and sauté the onion until softened and translucent.
4. Add the garlic and ginger, cooking until fragrant for about 2-3 minutes.
5. Stir in the garam masala, cumin, and curry powder. Cook for 30 seconds to bring out the flavors.
6. Add the crushed tomatoes, chilli powder, salt, sugar, and coconut milk. Stir everything together and let it simmer for about 5 minutes until the sauce thickens.
7. Return the prawns to the pan and cook them in the curry sauce for an additional 1-2 minutes until they’re fully cooked.
8. Serve immediately, garnished with spring onion and a drizzle of chili oil if desired. This dish is perfect with a side of rice.