Description
Fragrant coconut prawn curry brings tropical Malaysian flavors to your kitchen with luxurious, creamy spices that dance across tender shrimp. Silky sauce and perfectly balanced heat welcome diners into a delicious culinary journey through Southeast Asian cuisine.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (680 grams) prawns, peeled and deveined
Spices and Aromatics:
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 4 curry leaves
- 1 teaspoon turmeric
- 2 green chilies, chopped
- 1 dried red chili, chopped
- Salt, to taste
Liquid and Supplementary Ingredients:
- 2 tablespoons extra-virgin olive oil or coconut oil
- 2 tomatoes, chopped
- ¼ cup tomato puree
- 1 cup coconut milk
- 2 tablespoons fresh chopped coriander
Instructions
- Warm a large skillet or wok over medium-high heat, pouring in vegetable oil (30 milliliters or ) to create an even coating.
- Introduce minced garlic cloves, freshly grated ginger, and aromatic curry leaves to the heated oil, allowing them to sizzle and release their fragrant essence for approximately 1-2 minutes.
- Incorporate finely chopped green chilies, ground turmeric, diced fresh tomatoes, and crumbled dried red chili into the pan, stirring continuously to blend the vibrant spices and prevent burning.
- Pour in rich tomato puree and sprinkle sea salt, mixing thoroughly and allowing the mixture to simmer and develop deeper flavors for 1-2 minutes.
- Gently stream smooth coconut milk into the spice base, creating a luscious, creamy sauce that will envelop the seafood.
- Add fresh, raw prawns (or shrimp) to the simmering curry, cooking them until they transform from translucent to a delicate pink color, which typically takes 3-4 minutes.
- Remove the skillet from direct heat and garnish with freshly chopped coriander leaves, which will introduce a bright, herbaceous note to the dish.
- Serve the aromatic coconut prawn curry immediately, accompanied by steamed basmati rice or enjoyed independently as a standalone meal.
Notes
- Marinate prawns briefly with salt for enhanced flavor and tender texture before cooking.
- Choose fresh, high-quality prawns with firm, translucent appearance for best results.
- Toast whole spices beforehand to release deeper, more complex aromatics in the curry.
- Use full-fat coconut milk for richer, creamier sauce that coats prawns beautifully.
- Control spice levels by adjusting green and red chili quantities to suit personal preference.
- Garnish with extra fresh coriander and a squeeze of lime for bright, zesty finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 220 mg