Coconut Prawn Curry

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Coconut Prawn Curry

When I buy a tray of fresh prawns from my local fishmonger, the excitement can be likened to that of a child at the circus. I am never left without inspiration when I cook prawns and often feel like I want to make not only one but a few different dishes to really make the most of them. Especially as they are not the cheapest of ingredients and are considered quite a treat by my family and I.

Coconut Prawn Curry

I decided to make a creamy coconut curry with the prawns over the weekend and wanted to use the shells and heads to infuse even more prawn flavour into the curry so I made a simple stock with water, garlic, lemon zest and the prawn heads and shells and allowed this to simmer for 30-45 minutes until the liquid was an opaque pink and tasted of the sea. After removing the shells, heads and flavourings I allowed the liquid to reduce by half over high heat. This was then added to the fragrant coconut base which the prawns were poached in.

Coconut Prawn Curry

Of course you can serve this curry with steamed rice (I would suggest Jasmine rice) but I really love it served with crispy poppadoms or chewy Naan bread. I didn’t want to deep fry the poppadoms so instead I microwaved them and I was pleasantly surprised by the outcome. They didn’t puff up like they do when cooked in hot oil but they did go deliciously crisp without being overly oily.

Coconut Prawn Curry

Serve the curry and poppadoms with fresh coriander, ice cold beers and finger bowls for a scrumptious casual dinner with friends.

Coconut Prawn Curry

5.0 from 2 reviews
Coconut Prawn Curry
 
Prep time
Cook time
Total time
 
Recipe type: Entree, Main, Seafood,
Serves: 4
Ingredients
  • 1kg prawns, de-veined
for the prawn stock
  • 1l water
  • 2 garlic cloves, sliced
  • zest of 1 lemon
for the curry
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3cm piece of fresh ginger, grated
  • 1 tablespoon garam masala/curry powder of your choice (I use a hot Mother-in-law spice I buy from my local spice shop)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • 2 teaspoons sugar
  • 1 x 400ml tin coconut cream
  • salt to taste
to serve
  • fresh coriander
  • fresh lemon wedges
  • steamed Jasmine rice
  • poppadoms
Instructions
  1. To make the prawn stock, remove the shells and heads from the prawns and place them in a pot. (place the prawn meat in a bowl and keep refrigerated.)
  2. Add the water, garlic and lemon to the prawn shells and place over a medium heat. Allow to simmer for 30-45 minutes, covered, until the liquid is opaque pink and tastes of the sea.
  3. Strain the heads, shells, garlic & lemon from the liquid and place the liquid back over a high heat.
  4. Allow to reduce by half and set aside.
  5. To make the curry, fry the onion, garlic and ginger until soft and translucent.
  6. Add the garam masala, spices and sugar and allow to fry for another minute.
  7. Add the coconut cream and prawn stock and allow to simmer for 10 minutes.
  8. Add the prawn meat and allow to poach gently for 3-5 minutes. If at this stage you see the sauce is too thin, mix 2 teaspoons cornflour with 2 teaspoons water and add to the curry. Allow to cook for 2 minutes until the sauce has thickened.
  9. Season to taste and serve.
 

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Paul

    This looks awesome!!!

    • http://www.simply-delicious-food.com Ally_R

      Thanks Paul. It really is!

  • http://heartmindandseoul.com Sook

    Looks incredible! Will be trying it soon!

  • http://www.thespanishwok.com/ Debs @ The Spanish Wok

    OMG this looks amazing.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

  • Tess

    How do you microwave the poppadoms? I do love them, but like you said they can be a bit oily!
    Oh, and I can’t wait for your book!!!!

  • Zayaan

    Would the stock work if I just used the shells and not the heads as we have some headless prawns in the freezer that I want to try this with.

    • http://www.simply-delicious-food.com Alida Ryder

      Zayaan, absolutely. It might not be as flavourful as when you use the heads as well but it will still add flavour nonetheless.

      • Zayaan

        Great! Thanks, will be trying this soon.

  • http://pinkpolkadotfood.com Zirkie

    Dit lyk en klink heerlik, Ally en die fotos is pragtig!! Ek luv dit!

    • http://www.simply-delicious-food.com Alida Ryder

      Dankie Zirkie! :)

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