Spicy Coconut Curry Prawns Recipe

Introduction

This curry prawns recipe offers a rich and flavorful dish packed with aromatic spices and creamy coconut milk. It’s perfect for a comforting dinner and pairs beautifully with steamed rice. Whether you use whole or peeled prawns, this easy-to-follow recipe will bring vibrant taste to your table.

Ingredients

• 1 tbsp vegetable or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• ½ scotch bonnet chilli (optional)
• 24-36 whole king prawns, or peeled
• 1½ tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 5 cloves, ground
• ½ tsp ground fenugreek
• 1 tsp paprika
• ½ tsp ground allspice
• 1 tsp tamarind paste
• 400ml coconut milk
• Cooked rice, to serve

Instructions

1. Step 1: Heat the oil in a frying pan over low-medium heat. Add the finely chopped onion and cook for 15 minutes, stirring regularly, until soft and beginning to caramelise.
2. Step 2: Add the crushed garlic, grated ginger, chopped tomatoes, and scotch bonnet chilli if using. Increase the heat to medium and cook for another 10 minutes.
3. Step 3: If using shell-on prawns, prepare them by removing the heads. Using scissors, cut down the back of the shell until the last segment attached to the tail. Cut through the top layer of flesh on the back to expose the vein, loosen it, then gently pull it out to remove completely.
4. Step 4: In a small bowl, mix the turmeric, cumin, coriander, ground cloves, fenugreek, paprika, allspice, tamarind paste, and 2 tablespoons water to make a spice paste. Add this to the onion mixture and cook for 5 minutes until fragrant and most of the water evaporates.
5. Step 5: Stir in the coconut milk and simmer for 5–10 minutes until it reduces to a thick, creamy gravy.
6. Step 6: Add the prepared prawns to the pan and cook for about 5 minutes until they turn just pink and are cooked through. Remove from the heat.
7. Step 7: Serve the curry prawns hot with cooked rice for a satisfying meal.

Tips & Variations

• If you prefer less heat, omit the scotch bonnet chilli or substitute with a milder chilli.
• Use peeled prawns for a quicker prep or shells for a seafood stock to enrich the curry base.
• Substitute tamarind paste with a squeeze of lime juice for a slightly different tang.
• Add chopped fresh coriander or mint just before serving for a fresh herb note.

Storage

Store any leftover curry prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until just warmed through to avoid overcooking the prawns, which can become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns can be used. Thaw them completely and pat dry before cooking to ensure they absorb the curry flavors well.

Is this curry spicy?

The recipe includes optional scotch bonnet chilli, which is quite hot. You can reduce or omit the chilli to adjust the spice level to your preference.

Spicy Coconut Curry Prawns Recipe

---

★★★★★

4.5 from 108 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A flavorful and aromatic curry prawns recipe featuring a rich coconut milk sauce infused with warm spices and tamarind paste. This dish combines tender king prawns with a slow-cooked onion, garlic, ginger, and tomato base, producing a thick and fragrant gravy perfect for serving over steamed rice.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp vegetable or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• ½ scotch bonnet chilli (optional)
• 24–36 whole king prawns, or peeled prawns

Spices and Flavorings

• 1½ tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 5 cloves, ground
• ½ tsp ground fenugreek
• 1 tsp paprika
• ½ tsp ground allspice
• 1 tsp tamarind paste
• 2 tbsp water (to mix with spices)

Liquids and Serving

• 400ml coconut milk
• Cooked rice, to serve

---

Instructions

1. Heat the oil and sweat onions: Heat the vegetable or coconut oil in a frying pan over low-medium heat. Add the finely chopped onion and cook slowly for about 15 minutes until soft and starting to caramelise, stirring regularly to prevent burning.
2. Add aromatics and tomatoes: Stir in the crushed garlic, grated ginger, chopped tomatoes, and the optional scotch bonnet chilli. Increase the heat to medium and cook for another 10 minutes to soften the tomatoes and meld the flavors.
3. Prepare the prawns: If using shell-on prawns, remove the heads and devein by cutting down the back shell and gently pulling out the vein. Keep shells and heads for stock if desired. This step ensures prawns are cleaned and ready for cooking.
4. Add spices and tamarind paste: Mix the turmeric, ground cumin, coriander, cloves, fenugreek, paprika, allspice, and tamarind paste with 2 tablespoons of water to form a spice blend. Add this mixture to the onion base and cook for 5 minutes, stirring occasionally until the spices become fragrant and the water mostly evaporates.
5. Incorporate coconut milk: Pour in the 400ml of coconut milk and simmer gently for 5 to 10 minutes, letting the sauce reduce down to a thick, rich gravy.
6. Cook the prawns: Add the prepared prawns to the gravy and cook for about 5 minutes until they turn just pink and are cooked through. Avoid overcooking to maintain their tenderness.
7. Serve: Remove from heat and serve the curry prawns hot with cooked rice for a complete and satisfying meal.

Notes

• Adjust the heat by adding or omitting the scotch bonnet chilli to suit your spice preference.
• For extra flavor, save prawn shells and heads to make a seafood stock that can be used in other dishes.
• Use either vegetable oil or coconut oil to complement the curry’s tropical flavors.
• If using peeled prawns, you can reduce prep time but ensure freshness for best taste.
• Serve with basmati or jasmine rice to soak up the delicious curry sauce.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Caribbean

Keywords: curry prawns, coconut milk prawns, Caribbean prawn curry, spicy prawn curry, king prawns curry