Coconut Prawn (Shrimp) Curry

Total Time
20 mins
12 mins

A quick easy curry our son cooked for us

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  1. Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
  2. Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
  3. Add the masala and fry another half minute.
  4. Gradually add the cocnut milk and bring to a simmer.
  5. Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
  6. Season to taste with salt, serve in bowls with the coriander sprinkled over.
Most Helpful

5 5

Excellent curry. I put chicken in too. Very nice, very easy and I had all ingredients except curry leaves.

5 5

Extremely good, enjoyed this for supper last night and cleverly made enough so that I could have it for lunch today! Easily prepared ... I used the tinned tomato option, its spicy but pleasantly so, my son enjoyed it and he is not a great curry lover. I prepared this while the rice cooked, everything came together perfectly, I had an excellent supper on the table within a half hour, what a pleasure. Thanks, Jan, for an excellent recipe!