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Creamy King Prawn Curry with Coconut and Lemon
Creamy King Prawn Curry made with Amina masala, coconut cream, and fresh chilli. A quick and flavourful seafood curry perfect for weeknight dinners.
Spicy King Prawns Curry in Coconut Cream and Prawn Masala
Why you will love and enjoy Creamy King Prawn Curry
- Ready in about 40 minutes, but tastes like you cooked all afternoon
- Creamy coconut sauce with a proper spicy kick
- Perfect for spooning over fluffy jasmine rice
Creamy King Prawn Curry
- Prep Time: 10 minutes
- Refrigerate and Resting Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings depending on size 1x
- Category: Seafood Recipes
- Method: Easy
Description
This Creamy King Prawn Curry is bold, saucy, and comes together fast. It’s the kind of curry you make when you want big flavour without standing at the stove all night.
Ingredients
- 0.88 lb or 14 oz – 400 g king prawn meat, deveined, heads and shells removed, washed and patted dry
- 2 tbsp butter or olive oil
- 3 tbsp Amina Fish and Prawn Masala
- 1 tbsp leaf masala
- 1 tsp chilli powder
- 3 tbsp lemon juice
- 1/2 red chili, finely chopped
- 1/2 onion, finely chopped
- 2 tsp garlic and chilli paste
- 2 tbsp tomato purée
- 1 cup coconut cream or coconut milk
- Salt to taste
- 2 tbsp chopped coriander or cilantro for garnish
- Serve with jasmine rice, cooked according to packet instructions.
Instructions
- In a bowl, mix 3 tbsp Amina Fish and Prawn Masala, 1 tbsp leaf masala, and 1 tsp chili powder.
- Stir in 3 tbsp lemon juice to form a thick paste.
- Add the 400 g king prawn meat and coat well. Cover and refrigerate for 30 minutes.
- Don’t skip drying the prawns properly before marinating. If they’re wet, the spices will slide right off.
- Heat 2 tbsp butter or olive oil in a large saucepan over medium heat.
- Add 1/2 chopped onion and sauté for about 3 to 4 minutes until soft and slightly golden.
- Stir in 2 tsp garlic and chilli paste and 1/2 chopped red chilli. Cook for 1 minute until fragrant. Keep the heat moderate so the garlic doesn’t burn.
- Add the marinated prawn meat in a single layer.
- Cook for about 2 minutes per side, roughly 4 minutes total, until they turn pink and opaque. Don’t overcook.
- Stir in 2 tbsp tomato purée and cook for 1 minute to remove the raw taste.
- Pour in 1 cup of coconut cream or coconut milk and stir gently.
- Let it bubble softly for 2 to 3 minutes until slightly thickened.
- Taste and add salt if needed.
- If the sauce feels too thick, add 2 to 3 tbsp hot water to loosen it.
- The curry should be saucy but not watery. If it’s too thin, simmer another minute or two.
- Turn off the heat and sprinkle over 2 tbsp chopped coriander or cilantro.
- Let it rest for 2 minutes before serving so the flavours settle.
- Serve hot with jasmine rice.
- If you like extra heat, add a pinch more chili powder right at the end.
Notes
Created, prepared, tried, and tested Gail
Creamy prawns, coconut sauce, serious flavour. Dinner sorted with this bold prawn curry.
Creamy King Prawn Curry with Coconut and Lemon is perfect for anyone who wants a rich, flavour-packed seafood dinner without spending hours in the kitchen. The balance of coconut cream, masala, and fresh lemon keeps it bold yet fresh, making it hard to stop at just one serving.
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