Prawn curry recipes
Our top 3 of 19 Prawn curry recipes
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Butternut Squash, Salmon and Prawn Thai Curry.
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King Prawns Delight Curry
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King Prawns Jeera Curry
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Recent recipes
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View all 19 variations
Tips
Serve with wild basmati rice and Mrs Balls Chutney.
Ingredients
- 1 lb butternut squash
- 1 lb salmon fillets
- 12 oz prawns defrosted
- 2 tbsp. Red Thai Curry Paste
- 1 X 400 ml tin coconut milk
- 12 fl. oz. Fish Stock
- 3 tbsp. Thai fish sauce
- 3 Lemongrass stalks
- 3 freeze-dried lime leaves
- ½ level teasp. Tumeric Powder
- 1 level tbsp. caster sugar
- approx. 8oz fine green beans
- GARNISH
- freshly chopped coriander
- 2-3 spring onions
Method
- 1. Peel butternut squash and cut into large chunks. Cube salmon and set aside.
- 2. Skim creamy top off the coconut milk place in a large saucepan with the curry paste. Over a low heat let them sizzle. Beat together until combined, then add remaining coconut milk, fish stock and fish sauce.
- 3. Remove tough outer leaves from the lemongrass, cut into three and bruise with the flat of the knife. finely shred lime leaves and add to saucepan with lemongrass, turmeric and sugar. Bring to the boil and addd the butternut squash. Cook uncovered for 5 - 10 mins, until squash is just tender.
- 4. Meanwhile, trim fine beans and cut in half. Add to saucepan and cook for 1 - 2 mins. then stir in the salmon and simmer for a further 5 mins until just cooked. Finally, stir in prawns and reheat thoroughly. Check seasoning and remove lemongrass.
- 5. Garnish with freshly chopped coriander, sliced spring onions and serve with boiled rice.
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- 1kg Raw peeled king prawn
- ½ Lemon
- 1 tsp Vegetable oil
- 1 Medium onion
- 1 Cooking Apple
- ½ tsp Fenugreek
- ½ tsp Turmeric
- ½ tsp Cumin
- 250ml Fish stock
- 250ml Double cream
- 250g Tomatoes
- Salt and pepper
Method
- Peel and finely chop the onion and the apple. After defrosting the prawns, pour off water, season and set aside.
- In a heavy frying pan on medium-high heat, sweat the onion with the fenugreek, turmeric and cumin in oil until soft. Stir in apple and continue until it is soft. Add stock, turn up heat, reduce by half.
- Add cream and tomatoes. Stir in carefully and continue to cook on a high temperature for three minutes.
- Add prawns. Stir into mixture. Bring to boil. Turn heat off.
- Season with salt, cayenne and garam masala.
- Serve with basmati rice.
Ingredients
- ½ tsp Turmeric powder
- 4 tbsp Cooking oil
- ¾ tin Plain yogurt
- 1 ½ tsp Cumin-corriander powder
- 3 Medium onion
- 3-4 tbsp Cumin seed
- 2x2inch Cinamon stick
- Black pepper
- 2 Green chili
- 16 King Prawn
- 6 cloves Crushed garlic
- Salt
- ½ tsp Garam masala powder
Method
- chop the onions into really small pieces.
- Cut the green chillies into half.
- Pour oil in a large non-stick pan and warm.
- Add the cumin seeds, cinamon and cloves and let it splutter (crackle).
- Add the chopped onions and let it cook until the onions are dark brown[not just transparent].
- Now add the king prawns and increase the heat and stirfry until they turn pink.
- Add the crushed garlic and ginger and stir fry for a couple more mins.
- Add salt, turmeric, corriander-cumin powder.
- Continue stirring and finally reduce the heat onto med and add the yogurt.
- Cover the pan and let it cook for atleast 30-40 min until the chicken is cooked.
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