Summer prawn curry

Australian summer is all about those fresh Aussie prawns and what better way to mix up your seafood repertoire than with a curry? Team with steamed rice and pappadams for a stand-out dish.

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


Summer prawn curry
  • 1 kilogram uncooked king prawns
  • 1/4 cup (60ml) vegetable oil
  • 1 stick fresh lemon grass, white part only, chopped finely
  • 2 medium (340g) red onions, sliced thinly
  • 1 clove garlic, crushed
  • 1 teaspoon ground turmeric
  • 1 medium (200g) green capsicum, chopped
  • 1/2 cup (40g) shredded coconut
  • 2 tablespoon tamarind purée
  • 2 teaspoon finely grated fresh ginger
  • 1 cup (250ml) water
  • 1 cup loosely packed fresh coriander leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 4 fresh long green chillies, seeded, chopped coarsely
  • 2 tablespoon lime juice
  • 2 tablespoon water, extra
  • 1 tablespoon fish sauce
  • steamed basmati rice, pappadams, to serve


Summer prawn curry
  • 1
    Shell and devein the prawns, leaving the tails intact.
  • 2
    Heat 2 tablespoons of the oil in a large deep frying pan over high heat. Cook the prawns, in batches, for about 1½ minutes on each side or until golden and almost cooked through. Transfer prawns to a plate.
  • 3
    Reduce heat to medium. Add remaining oil to pan; cook lemon grass and onion, stirring, for 5 minutes or until onion is soft. Stir in garlic and turmeric; cook, stirring, for 1 minute. Add capsicum, coconut, tamarind, ginger and the water. Simmer, uncovered, for 5 minutes or until liquid has almost evaporated.
  • 4
    Meanwhile, blend or process coriander, mint, chilli and juice until chopped finely. Add the extra water; blend to form a smooth paste.
  • 5
    Return prawns to pan with fish sauce; simmer, uncovered, for 1 minute or until hot. Remove from heat; spoon coriander purée over curry.
  • 6
    Serve the curry with steamed rice and pappadams.


You can use any firm white fish fillet or salmon fillets in this recipe.

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