Prawn Curry with Coconut Milk

This prawn curry with coconut milk is a simple yet extra flavorful dish that's ready in just half an hour. It's a spicy curry that pairs great with basmati rice, and it's so much better than takeout!

Creamy prawn curry with coconut milk is everything you could hope for in a curry.

It has plump prawns smothered in a smooth, spicy sauce that will give your favorite takeaway a run for its money.

You can make it with fresh or frozen prawns (or shrimp) and serve it with freshly steamed rice or naan bread (or both!)

This prawn curry with coconut milk is a super satisfying meal that's just perfect for seafood lovers.

It's not overly spicy, and you can easily adjust the level of spiciness to suit your family's taste.

Why you'll love this prawn coconut curry

• It's super easy to make with just a handful of ingredients. I almost always have a bag of prawns in the freezer so I can whip this curry up on short notice.
• It's a light, dairy-free, low-calorie and low-carb recipe that's still very satisfying.
• You can make it with fresh or frozen prawns of any size.

What goes into this prawn and coconut curry

Coconut oil — I love to use coconut oil as a base for creamy coconut curries, but you can also use canola oil or even olive oil.

Onion — Chop the onion on the small side so it cooks quickly.

Red bell pepper — You can use any color of bell pepper you like in this prawn curry.

Garlic and ginger — Fresh garlic and ginger always provide the best flavor in curries like this, but you can substitute with a garlic and ginger paste or frozen garlic and ginger.

Fresh red chili — Feel free to adjust the amount of red chili to your likening.

Spices — I used a mix of ground cumin, coriander powder and garam masala in this curry. You can also add some turmeric powder and red chili powder. Alternatively, use your favorite curry paste or curry powder instead.

Passata — Passata or tomato sauce is perfect for this sauce because it makes it smooth. You can use crushed tomatoes if you don't mind little bits of tomato in your curry.

Coconut milk — Full-fat coconut milk is perfect for this recipe because it results in a creamy sauce. You can also use coconut cream for an even richer sauce.

Prawns — I used pre-cooked prawns in this curry, but you can use any kind you like. If you use fresh prawns, you may need to increase the cooking time by a couple of minutes.

If using frozen prawns, defrost them at room temperature before using them in this curry.

Baby spinach — This adds a bit of brightness and extra vitamins to the curry. You can substitute with kale.

How to make prawn curry with coconut milk

Heat the coconut oil in a large, deep pan and cook the onion and red bell pepper for 4-5 minutes until softened.

Add the garlic, fresh ginger and red chili pepper and cook for 1 more minute.

Stir in the ground cumin, ground coriander and garam masala and cook for a further minute.

Next, add the passata and coconut milk and bring to a simmer.

Stir in the prawns and simmer for 10 minutes on low-medium heat.

Add the baby spinach and simmer for another minute. Season to taste with salt and freshly ground black pepper, and serve with your favorite rice or naan bread.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• Reheat the prawn curry in the microwave or on the stovetop until piping hot.
• You can freeze prawn curry for up to 3 months in airtight containers.

Recipe notes and tips

• Serve this prawn curry with cauliflower rice for a low-carb meal.
• You can substitute coconut milk with double cream (heavy cream).
• Some other veggies you can add to this curry include zucchini, green beans and frozen peas.
• Top the curry with some shredded coconut and a splash of lime juice before serving.

If you liked this prawn curry with coconut milk, you might also like some of my other easy curry recipes:

• Aubergine and Halloumi Curry
• Peanut Butter Curry
• Keto Coconut Curry Chicken
• Pumpkin Tofu Curry
• Easy Thai Red Fish Curry

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