Creamy Coconut Prawn Curry with Steamed Rice!

🥥 Creamy Coconut Prawn Curry with Steamed Rice

🍤 Serves: 4

⏱️ Total Time: 35 minutes (Prep 10 min | Cook 25 min)

🧂 Ingredients

For the Prawn Curry:

• 500 g (1 lb) large prawns/shrimp — peeled and deveined

• 2 tbsp coconut oil (or vegetable oil)

• 1 medium onion — finely chopped

• 3 cloves garlic — minced

• 1 tbsp ginger — grated

• 1–2 green chilies — slit (optional for spice)

• 2 medium tomatoes — chopped or 1/2 cup tomato puree

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala (or curry powder)

• 1/2 tsp red chili powder (adjust to taste)

• 1 cup coconut milk (full-fat for creaminess)

• Salt — to taste

• Fresh coriander (cilantro) — chopped, for garnish

• Juice of 1/2 lime

For the Steamed Rice:

• 1 ½ cups basmati or jasmine rice

• 3 cups water

• 1 tsp salt

• 1 tsp oil or butter (optional)

👩‍🍳 Instructions

Step 1: Prepare the Rice

1. Rinse rice under cold water until the water runs clear.

2. In a saucepan, bring 3 cups water to a boil with salt and oil.

3. Add the rice, reduce heat to low, cover, and simmer for 12–15 minutes or until cooked.

4. Fluff with a fork and keep warm.

Step 2: Cook the Prawn Curry

1. Heat oil in a large pan or wok over medium heat.

2. Add cumin seeds, let them splutter.

3. Add onions and sauté until golden brown (about 5–7 minutes).

4. Stir in garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant.

5. Add tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until the oil separates from the masala (5–6 minutes).

6. Pour in coconut milk, stir well, and bring to a gentle simmer.

7. Add prawns and cook for 5–7 minutes, or until they turn pink and opaque.

8. Sprinkle garam masala and lime juice, stir, and remove from heat.

9. Garnish with fresh coriander.

Step 3: Serve

Serve the hot creamy coconut prawn curry over steamed rice.
Optionally, add a side of naan or a simple cucumber salad.

🧠 Q&A / Tips Section

❓ Q1: Can I use frozen prawns?

A: Yes! Thaw them completely and pat dry before cooking to prevent the curry from becoming watery.

❓ Q2: Can I make it spicier or milder?

A:

• For more heat, add extra chili powder or chopped fresh chilies.

• For milder curry, reduce or omit chili powder and use sweet paprika instead.

❓ Q3: What can I use instead of coconut milk?

A: You can use heavy cream or evaporated milk (for a less tropical flavor).
If you’re dairy-free, use almond milk + a tsp of coconut cream.

❓ Q4: How do I prevent prawns from turning rubbery?

A: Do not overcook them! They only need about 5–7 minutes — once they turn pink and curl, they’re done.

❓ Q5: Can I make this curry ahead of time?

A: You can make the curry sauce in advance and refrigerate for up to 2 days.
Add prawns and simmer fresh before serving for best texture.

❓ Q6: What sides go well with this curry?

A:

• Steamed or jasmine rice (traditional)

• Garlic naan or roti

• Mango chutney or cucumber raita for balance

❓ Q7: Can I substitute prawns with something else?

A: Yes! Try chicken, tofu, or fish fillets — just adjust cooking time accordingly.