Curried prawns

A comfort food classic.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This quick family dinner is full of flavour and can be on the table in less than 30 minutes. Packed full of protein rich prawns and wonderful spices, it ticks all the taste and nutrition boxes.


  • 1 kilogram cooked school prawns
  • 1 tablespoon Bertolli olive oil
  • 1 medium (150g) brown onion, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 2 tablespoon plain flour
  • 2 1/2 cup (625ml) milk
  • 1 cup (120g) frozen baby peas, thawed
  • 2 green onions (green shallots), sliced thinly


  • 1
    Shell and devein prawns. Heat oil in a large heavy-based saucepan over medium heat; add brown onion. Cook, stirring, until soft but not coloured.
  • 2
    Add the paste; cook, stirring, for 1 minute. Add the curry powder, sugar and flour; cook, stirring, for 1 minute.
  • 3
    Gradually stir in the milk. Stir constantly until mixture boils and thickens. Stir in the prawns and peas until heated through. Season to taste with salt and freshly ground black pepper.
  • 4
    Serve with steamed rice, sprinkled with green onion.


Not suitable to freeze. Suitable to microwave.

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