Prawn Curry with Coconut Milk: A Creamy and Delicious Recipe

If you're looking for a quick and easy meal that's packed with flavour, prawn curry with coconut milk is a great option. This dish is a staple in many households and is loved for its creamy texture and spicy kick.

It's also a versatile recipe that can be adapted to suit your preferences and dietary needs.

To make prawn curry with coconut milk, you'll need a few key ingredients such as prawns, coconut milk, and a blend of spices. You can also add vegetables or meat to the dish to make it heartier.

If you don't like prawns, you can substitute them for chicken, beef, or tofu. Similarly, if you don't have coconut milk, you can use cream or yoghurt instead.

Preparing and cooking prawn curry with coconut milk is relatively simple and can be done in under 30 minutes.

You'll need to sauté the onions and spices, add the prawns and coconut milk, and let everything simmer until the flavours meld together. The end result is a rich and satisfying dish that's perfect for serving with rice or bread.

Key Takeaways

• Prawn curry with coconut milk is a quick and easy meal that's packed with flavour.
• You can adapt the recipe to suit your preferences and dietary needs by adding vegetables or substituting the protein source.
• Preparing and cooking the dish is simple and can be done in under 30 minutes.

Ingredients and Alternatives

Main Ingredients

To make a delicious prawn curry with coconut milk, you will need prawns, coconut milk, garlic, turmeric, coriander, ginger, onion, oil, salt, and pepper.

You can use fresh or frozen prawns, but make sure they are deveined and peeled. The coconut milk should be full-fat for the best flavour and creaminess. You can use either fresh or canned coconut milk.

Spices and Seasonings

Spices and seasonings are what make this prawn curry so flavourful. You will need tomatoes, chilli, coconut oil, garam masala, chilli powder, coriander powder, lime juice, curry powder, green chillies, garlic paste, chopped onions, chopped tomatoes, passata, heavy cream, ground cumin, red chili powder, mustard seeds, cumin seeds, lemon juice, red chili, coconut cream, tamarind paste, and curry leaves. These ingredients will add depth and complexity to the dish.

Substitute Suggestions

If you don't have some of the ingredients on hand, don't worry! There are plenty of substitutes you can use.

Instead of prawns, you can use shrimp or any other seafood you like. If you don't have coconut oil, you can use vegetable oil or ghee.

For a milder curry, you can reduce the amount of chilli powder and red chili. If you don't have fresh ginger or garlic, you can use ginger and garlic paste. If you don't have passata, you can use canned crushed tomatoes. And if you don't have coconut milk, you can use heavy cream or evaporated milk instead.

Preparation and Cooking

Cooking Techniques

To prepare prawn curry with coconut milk, start by cleaning and deveining the prawns. You can use fresh or frozen prawns for this recipe. If you are using frozen prawns, make sure to thaw them before cooking.

Next, prepare the ingredients for the curry. Chop the onion, garlic, ginger, and chilli pepper finely. Heat the coconut oil in a large, deep pan and cook the onion and red bell pepper until softened.

Add the garlic, fresh ginger, and chilli pepper and cook for a further minute. Stir in the ground cumin, ground coriander, and garam masala and cook for a further minute.

Add the prawns to the pan and cook until they turn pink. Pour in the coconut milk and bring the curry to a simmer. Cook for a few minutes until the sauce thickens. Season with salt and pepper to taste.

Serving Suggestions

Prawn curry with coconut milk is typically served with steamed rice or naan bread.

To prepare steamed rice, rinse the rice in cold water until the water runs clear. Add the rice to a pan with twice the amount of water and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes until the rice is tender and the water has been absorbed.

Storage and Reheating

If you have any leftovers, store them in an airtight container in the fridge for up to three days.

To reheat, place the curry in a microwave-safe dish and heat on high for 2-3 minutes, stirring occasionally until heated through.

You can also freeze prawn curry with coconut milk for up to three months. Allow the curry to cool completely before transferring it to a freezer-safe container. To reheat, defrost the curry in the fridge overnight and then heat in a pan on the stovetop until heated through.

Frequently Asked Questions

What's the secret to a creamy prawn curry?

The secret to a creamy prawn curry is using coconut milk. Coconut milk adds a rich, creamy texture to the curry. You can also add some cream or yoghurt to the curry for extra creaminess.

How can I thicken my prawn curry without it curdling?

To thicken your prawn curry without curdling, use cornflour or cornstarch. Mix the cornflour with water and add it to the curry towards the end of cooking. This will help thicken the curry without causing it to curdle.

What are the essential spices for an authentic Kerala-style prawn curry?

The essential spices for an authentic Kerala-style prawn curry are mustard seeds, curry leaves, fennel seeds, cumin seeds, coriander powder, turmeric powder, and red chilli powder. These spices give the curry a unique flavour and aroma.

Can I substitute something else for the coconut milk in a prawn curry?

Yes, you can substitute coconut milk with cream or yoghurt. However, this will change the flavour and texture of the curry. You can also use almond milk or cashew milk for a dairy-free option.

What's the best way to ensure prawns are cooked perfectly in a curry?

The best way to ensure prawns are cooked perfectly in a curry is to add them towards the end of cooking. Overcooking prawns can make them rubbery and tough. Cook the prawns for 2-3 minutes until they turn pink and are cooked through.

Is there a preferred type of rice to serve with prawn curry?

Yes, basmati rice is the preferred type of rice to serve with prawn curry. Basmati rice has a long, slender grain that compliments the flavours of the curry.

You can also serve the curry with naan bread or roti.