Easy prawn curry

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Easy prawn curry
  • 1 kilogram uncooked medium king prawns
  • 2 tablespoon vegetable oil
  • 1 large brown onion, chopped finely
  • 2 clove garlic, crushed
  • 3 teaspoon finely grated fresh ginger
  • 1/4 cup (75g) korma curry paste
  • 1 cup (250ml) fish stock
  • 1 cup (250ml) coconut milk
  • 1 teaspoon sugar
  • 1/2 cup loosely packed fresh coriander leaves, to serve
  • steamed rice, to serve


Easy prawn curry
  • 1
    Peel and devein the prawns, leaving the tails intact.
  • 2
    Heat oil in a large saucepan, cook onion, garlic and ginger, until onion is soft. Add curry paste. Cook, stirring, until fragrant.
  • 3
    Add the prawns to the pan; cook, stirring, about 1 minute. Add stock, coconut milk and sugar. Bring to the boil. Simmer, uncovered, about 5 minutes or until prawns are just cooked and sauce has thickened slightly. Serve with coriander and steamed rice.


Not suitable to freeze or microwave.

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