Quick Prawn Coconut Curry
This dish has become a dinner staple in my household. Whenever I’m stuck for meal ideas or want something quick and easy, I always turn to this quick prawn coconut curry. This is my version of a ‘curry in a hurry’ – It will only take 15-20 minutes for a lovely, warming curry that’s full of flavours.
This recipe is gluten-free, dairy-free and can easily be made vegetarian and vegan by replacing the prawns with more vegetables (potatoes, cauliflower, butternut squash…the options are endless!) I also like making a chicken version and a bean version, all equally as good!
This quick prawn coconut curry is a great option for those evenings when you have very little time to prepare anything and you want a speedy warm meal. You can easily double or triple the recipe if you’re making it for your family or a group of friends. It’s also a great option if you haven’t been food shopping in a while and don’t have many options available in the fridge. I usually have a can or two of coconut milk in my pantry and most of the other ingredients are spices which I always have in my cupboard. What you add to the curry then depends on what you have available. If you have meat, go with meat. If not, add veggies and beans. Today, I decided to add prawns and peas.
- 225g prawns (I used frozen)
- 1/2 cup (100g) frozen peas
- 1/2 400ml can coconut milk
- 1 tbsp coconut oil (or any oil)
- 1 medium onion, chopped
- 1-2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp coriander
- 1 tsp mustard seeds (optional)
- 1 tsp cumin seeds (optional)
- 1 lemon (the juice only)
- salt and pepper to taste
- handful of fresh parsley, finely chopped
- In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent
- Add the spices and garlic and cook for a further 1 minute
- Add the prawns and lemon juice. Stir to coat in with the spices, then pour in the coconut milk
- Add the peas and season with salt and pepper to taste
- Cover and leave to simmer for 5-10 minutes
- Mix in the chopped parsley just before serving
- Serve with rice, couscous or quinoa
Comments 8
Looks like a good recipe, but can you tell us what size and kind of the can of coconut milk to use?
Thank you 🙂 I used 1/2 a 400ml can of coconut milk.
Pingback: Quick Yellow Shrimp Curry | Dispatches from the Castle
Hi do you double up all the spices as well as main ingredients if cooking for four thank yiu
Superb dish – put too much lemon in but got it back with half teaspoon of sugar.. also put in 1 teaspoon of tandoori masala spice to give it some heat
This was delicious!!
Awesome recipe
Author
Thank you 😀