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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan, fry garlic and ginger until golden.
Add onion and sauté until soft.
Stir in turmeric, paprika, pepper, salt, and curry powder.
Mix in tomato purée, cook it down into the spice base.
Pour in coconut milk, simmer until slightly reduced.
Add prawns, cook 3-5 minutes until just done.
Finish with chilli oil, coriander, and spring onion.
Serve with steamed rice.
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Adjust the salt to taste as needed.
For a spicier curry, add more chilli oil or fresh chillies.
Can I use frozen prawns?
Yes, just ensure they are fully thawed and drained before cooking.
What can I substitute for coconut milk?
You can use heavy cream or a plant-based milk alternative, but it will alter the flavor.
How do I know when the prawns are cooked?
The prawns will turn pink and opaque when they are cooked through.
Can I make this curry in advance?
Yes, you can prepare it a day ahead and reheat gently before serving.
What other sides can I serve with this curry?
Naan bread or a simple salad would pair well with this curry.
