When it’s cold outside and you need something comforting yet healthy, this coconut prawn curry is here to save the day. It’s creamy, bursting with flavour, and ready in no time—perfect for a busy weeknight!
The aromatic blend of garam masala, cumin, and curry powder creates a rich, warming base, while coconut milk and tomato passata add just the right amount of creaminess. Paired with basmati rice, this curry is a complete meal that feels indulgent but is surprisingly light.
Best of all, it uses frozen cooked prawns, so there’s no need to prep ahead—just defrost them directly in the sauce. Top with spring onions and a drizzle of chilli oil for a kick of heat.
Tips
For this recipe I used “cooked frozen prawns”, I always keep a bag in my freezer as they are the quickest and safest way to to cook them. Add to the pan from frozen and they will be ready in minutes, which is always so helpful on week night dinners.
Serve With
The are a few toppings I would highly recommend for you to use:
Chilli oil: this gives a little bit of a kick to this dish and counterbalance the sweetness of the coconut milk.
Lime wedges: A touch of acidity makes all the difference in this dish! Slice a lime wedge and place it on top just before serving. Squeeze it all over your dish right before you dig in, and you’ll instantly realise—it’s the missing piece you won’t want to go without!
Spring onions: These not only add a pop of colour but also a subtle flavour. I don’t go overboard with them, as I don’t want to overpower the dish, but I love a light sprinkle of finely sliced spring onions for that extra touch.
Chopped toasted nuts: this is totally optional but some peanuts or toasted cashews are a great addition to this dish. They are not only nutritious but also a add a satisfying crunch!
How to Cook the Rice
- Place 120g of rice (no rinsing!) and 240ml of water in a saucepan, then bring to a boil over medium-high heat, no lid is needed on this step.
- When the water starts to boil turn the heat down to low, cover with a lid, and let it simmer for 13 minutes.
- Once done, remove the saucepan from the hob (with the lid still on) and leave it to stand for 10 minutes.
- Fluff with a rice with a fork, and enjoy.
Storage
It will keep for 3 days in the fridge or 3 months in the freezer.
More Prawns Recipes
Coconut Prawn Curry
Ingredients
- 120 g basmati rice
- 180 g frozen cooked king prawns, about 3/4 cup
- 1 onion, chopped (about 1 cup)
- 1 tsp garlic, minced
- 1 tsp fresh ginger, minced
- spices: 1/2 tsp garam masala, 1/2 tsp cumin, 1/2 tsp curry powder, 1/4 tsp chilli powder, salt to taste
- ½ can coconut milk, about 3/4 cup
- ¼ can of tomato passata, about 1/3 cup
Instructions
- Boil the rice, meantime prepare the sauce
- In a pan add a bit of butter then the onion, garlic, ginger and spices.
- Cook until fragrant.
- Add the frozen cooked prawns and cook until they have completely defrosted.
- Add the coconut milk, tomato sauce and stir.
- Let it reduced down to a thicker and creamier consistency.
- Add salt to taste.
- Serve with basmati rice, chopped spring onions and a good chilli oil.