Creamy Prawn Curry

READY IN: 45mins
Recipe by tomoko matsunaga

From cook book "The Food of the World"

Top Review by Tazibarn

Well done Tomoko! I had king prawns so I hunted to find a different recipe for them. I loved this recipe because I always have the ingredients on board. It was incredibly quick to cook, even though I did cook for a little longer than stated to really enhance the flavours. I had some bacon that I chopped up & threw in as well that did not hurt at all. I did have to use ground ginger because I did not have fresh. That also did not hurt. I used a full can of coconut cream so it was not as thick. I served it on steamed rice. My husband thoroughly enjoyed it because it actually had flavour.

Ingredients Nutrition


  1. Peel and devein the prawns, leaving the tails intact.
  2. Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
  3. Rinse the prawns under running cold water and pad dry with paper towels.
  4. Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
  5. Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
  6. Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
  7. Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.

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