If you are looking for a quick, show-stopping weeknight dinner that feels like a luxury meal, this Coconut Garlic Prawn Curry is it. Succulent prawns are simmered in a fragrant, golden spice blend with rich coconut milk, fresh garlic, and a splash of lime.

Best of all, it comes together in under 30 minutes!

Prep Time & Cook Time

• Prep time: 10 minutes

• Cook time: 15 minutes

• Servings: 4

Ingredients

For the Prawns:

• 500g (1.1 lbs) raw prawns (shrimp): Peeled and deveined (tail-on optional)

• ½ tsp: Ground turmeric

• ½ tsp: Chili powder or paprika

• Pinch of salt

• 1 tbsp: Vegetable oil or coconut oil

For the Curry Base:

• 1 tbsp: Vegetable oil or coconut oil

• 1 medium: Yellow onion, finely diced

• 4 cloves: Garlic, minced

• 1 tbsp: Fresh ginger, grated

• 1 tbsp: Mild curry powder

• 1 tsp: Ground cumin

• 1 tsp: Ground coriander

• ½ tsp: Chili flakes (adjust to taste)

• 1 can (400ml / 13.5 oz): Full-fat coconut milk

• 1 cup: Cherry tomatoes, halved (or 1 cup passata)

• 1 tbsp: Fresh lime juice

• Salt and black pepper: To taste

• Fresh cilantro (coriander): Chopped, for garnish

Instructions

1. Marinate the Prawns

   In a medium bowl, toss the cleaned prawns with $\frac{1}{2}$ teaspoon turmeric, $\frac{1}{2}$ teaspoon chili powder, and a pinch of salt. Set aside for 5–10 minutes while you chop the aromatic ingredients.

2. Sear the Prawns

   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated prawns in a single layer and sear for 1 to 2 minutes per side until they turn pink and opaque. Transfer them to a plate immediately to avoid overcooking.

3. Build the Aromatic Base

   In the same skillet, turn heat down to medium and add another tablespoon of oil. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. Toast the Spices

   Add the curry powder, cumin, coriander, and chili flakes to the skillet. Stir constantly for about 30–60 seconds to toast the spices in the oil.

5. Simmer the Sauce

   Pour in the halved cherry tomatoes and the full-fat coconut milk, stirring well to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, reduce heat to low, and let it thicken for 6 to 8 minutes.

6. Combine and Finish

   Return the seared prawns (and any juices from the plate) into the skillet. Simmer gently for 2 minutes until the prawns are warmed through. Remove from heat and stir in the fresh lime juice. Season with salt and pepper to taste.

7. Garnish and Serve

   Top with fresh chopped cilantro and serve hot over steamed basmati rice, jasmine rice, or warm garlic naan bread.

Pro Tips for Your Readers

• Don’t Overcook the Prawns: Prawns cook rapidly! Searing them briefly first locks in flavor, and finishing them in the sauce keeps them juicy rather than rubbery.

• Full-Fat vs. Lite Coconut Milk: Always opt for full-fat canned coconut milk for a rich, velvety texture. Light coconut milk will make the curry runny.

• Make it Extra Creamy: A tablespoon of tomato paste stirred in with the spices adds deep color and extra richness.