This Coconut Prawn Curry is a rich and flavorful dish that brings together the best of coastal cuisine. The tender prawns are cooked in a creamy coconut milk sauce that’s infused with aromatic spices like turmeric, cumin, and coriander. The subtle heat from the chilies and the tangy kick from fresh lime juice balance the creaminess perfectly, making this curry a delightful treat for the senses. Served over steamed rice or with warm naan, it’s a dish that’s perfect for a cozy dinner or a special occasion.
Ingredients:
- 500g prawns, cleaned and deveined
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit (optional for heat)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 400ml coconut milk
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt to taste
- Juice of 1 lime
- Fresh coriander leaves for garnish
Instructions:
- Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic, grated ginger, and green chili (if using). Cook for another 2 minutes until fragrant.
- Stir in the turmeric, cumin, coriander, and garam masala. Cook for 1-2 minutes, allowing the spices to release their aroma.
- Add the tomato paste and cook for a minute, then pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
- Add the prawns and cook for 5-7 minutes, until they turn pink and are cooked through.
- Stir in the sugar and season with salt to taste. Add the lime juice and mix well.
- Garnish with fresh coriander leaves and serve hot over steamed rice or with naan.
Enjoy your delicious Coconut Prawn Curry!
