Coconut Prawn Curry

Creamy, fragrant, and ready in under 30 minutes!

By @brendan_pang

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 kg prawns
• 1 tsp garam masala
• 0.5 tsp ground cumin
• 1 tsp curry powder
• 0.25 tsp red chilli powder
• 1 pinch salt
• 1 to cook vegetable oil
• 1 tbsp butter
• 1 onion
• 1 tbsp minced garlic
• 2 tsp minced ginger
• 1.5 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp curry powder
• 400 g crushed tomatoes
• 1 tsp red chilli powder
• 1 to taste salt
• 1.5 tsp brown sugar
• 250 ml coconut milk

Instructions

1. Mix the prawns with garam masala, cumin, curry powder, chilli powder, salt, and vegetable oil, then set them aside.
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 extra oil if needed) and reduce the heat to medium. Sauté the onion until softened, then add the garlic and ginger, cooking until fragrant for about 2-3 minutes.
4. Stir in the garam masala, cumin, and curry powder, cooking for 30 seconds to bring out the flavours.
5. Next, 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.
6. Adjust the seasoning to your liking. Return the prawns to the pan and cook them in the curry sauce for an additional 1-2 minutes until they’re fully cooked. Serve immediately, garnished with spring onion or coriander, and a drizzle of chilli oil if you like. This dish is perfect with a side of rice!