Prawn, coconut and cashew curry

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


Prawn, coconut and cashew curry
  • 2 tablespoon vegetable oil
  • 1 finely sliced red onion
  • 2 cloves, finely chopped garlic
  • 2 cm, peeled, finely chopped ginger
  • 1 finely sliced long green chilli
  • 2 roughly chopped roma tomatoes
  • 2 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 500 gram peeled, deveined, heads and tails on green prawns
  • 400 millilitre can coconut milk
  • 1/2 cup cashews, toasted
  • 1 tablespoon tamarind paste
  • coriander leaves, steamed
  • basmati rice, lime wedges, to serve


Prawn, coconut and cashew curry
  • 1
    In a large, deep frying pan, heat oil on medium. Saute onion garlic, ginger and chilli 3-4 minutes, until onion is tender.
  • 2
    Add tomatoes, garam masala and turmeric. Cook 4-5 minutes, until tomatoes soften.
  • 3
    Stir in prawns and cook 1 minute. Mix in coconut milk, cashews and tamarind. Bring to boil. Reduce heat to low and simmer 2-3 minutes, until prawns change colour and are cooked through.
  • 4
    Serve sprinkled with coriander and accompanied with steamed rice and lime wedges.


Leaving prawn heads on creates a rich seafood-flavoured sauce. You can use fresh turmeric root, found in some supermarkets, in place of ground. Brighter in colour, it has a fresher, more lively flavour. Peel off brown skin with a teaspoon, then grate double the amount you'd use for dried, to add to curries, soups and pilafs.

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