Creamy prawn curry

The cold winter is on its way! Grab a bowl of creamy prawn curry and beat the winter blues.


20 min To prep
15 min To cook
11 Ingredients
8 Servings

What you need:

  • 2 teaspoons vegetable oil
  • 5cm piece ginger, finely chopped
  • 2 teaspoons madras curry powder
  • 1/2 teaspoon dried chilli powder
  • 1/2 teaspoon ground turmeric
  • 2 tomatoes, peeled, deseeded, finely chopped
  • 1/2 cinnamon stick
  • 2 bay leaves
  • 400ml can of coconut cream
  • 2 cups Chicken stock
  • 1.5kg large prawns, peeled, deveined, tails intact

How to:

Step 1

Heat the oil in a large, heavy-based saucepan over a low heat. Add ginger. Cook, stirring for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.

Step 2

Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.

Step 3

Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. You are now ready to serve.


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