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Prawn Curry with Coconut and Spices
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Prawn Curry with Coconut and Spices

A flavorful and aromatic curry made with succulent prawns, rich coconut milk, and a blend of warming spices, including cumin, coriander, and turmeric. This dish is perfect for seafood lovers and those who enjoy a medium level of spiciness. The combination of spices, coconut milk, and prawns creates a deliciously creamy and savory curry that is sure to satisfy your taste buds. The dish is also relatively quick to prepare and can be served with steamed rice, naan bread, or roti for a filling meal.

Time Cook
20
Level
Intermediate
Calories
420
Allergens
Shellfish, Dairy, Gluten

Ingredients

1 pound fresh or frozen
Prawns
120 Calories
1 can full-fat
Coconut milk
140 Calories
1 medium chopped
Onion
40 Calories
2 inches grated
Ginger
10 Calories
3 cloves minced
Garlic
15 Calories
1 teaspoon toasted
Cumin seeds
5 Calories
1 teaspoon toasted
Coriander seeds
5 Calories
1 teaspoon ground
Turmeric powder
5 Calories
1 teaspoon ground
Red chili powder
5 Calories
to taste ground
Salt
0 Calories
chopped for garnish
Fresh cilantro
5 Calories
for serving optional
Raita
100 Calories

Step-by-Step Instructions

1
Heat oil in a large pan over medium heat. Add the cumin seeds and coriander seeds and toast until fragrant, about 1 minute.
2
Add the onion and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook for another minute.
3
Add the turmeric powder, red chili powder, and salt. Cook for 1-2 minutes, stirring constantly.
4
Add the coconut milk and prawns. Stir to combine and bring to a simmer.
5
Reduce heat to low and cook for 5-7 minutes, or until the prawns are cooked through and the curry has thickened. Garnish with fresh cilantro and serve with raita, if desired.

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