Easy recipe for a prawn curry with coconut milk. The great thing about this prawn curry recipe is that it can also be made without coconut milk, using regular or almond milk instead.
If you use regular milk, almond milk or a light coconut milk (like the litre pack one you would add to coffee), you will probably need to add a little cornflour / cornstarch mixed in water near the end of cooking time to give a creamy curry consistency.
Curried prawns and rice make a delicious healthy lunch or dinner that can be put together in a very short time; especially if you use defrosted ready-cooked prawns.
Prawn Curry with Coconut Milk
- 300 grams cooked prawns / shrimps
- 2 small to medium sized onions
- half a teaspoon cayenne pepper
- a quarter teaspoon ground turmeric
- 2 cloves garlic, finely chopped
- a small knob of root ginger, peeled and finely chopped
- half a teaspoon of salt
- 5 cm piece of cinnamon stick
- 1 cup /236 ml milk or coconut milk
- 1 tablespoon extra virgin olive oil
- the juice of half a lime
Optional: 1 teaspoon of cornflour / cornstarch mixed with a few tablespoons of cold water (to thicken the sauce)
- Peel and slice one of the onions.
- Put in a saucepan with the prawns, turmeric, cayenne pepper, garlic, root ginger, milk, salt and cinnamon stick.
- Simmer for 5 minutes or so. While the prawns are simmering, peel and slice the other onion and brown it in a small pan with the olive oil.
- Add the lime juice to the prawns.
- Add the fried onions when they are ready.
- If necessary, mix in the cornflour dissolved in a little water and simmer until the curry sauce is thickened to your liking.
- Serve with boiled rice.