King Prawn Curry

King Prawn Curry is a scrumptious dish that looks brilliant, taste amazing and ready in about 20 minutes. When I’m in a rush, this Indian dish is what I turn to. Using the jalfrezi paste is a cheat but a superb one which works perfectly with the creamy coconut milk. The aromatics and flavour are ideal for this main dish. I have also served the prawns as a starter with the curry part as a dip for the mini naan breads.

King Prawn Curry is definitely the sort of meal I turn to when I want something comforting but still a little bit special, the kind of dish that feels like a treat without being fussy or overcomplicated. For a home cook, King Prawn Curry ticks so many boxes: it’s quick, full of flavour, and brings a gentle sense of occasion to an ordinary evening.

What I love most about King Prawn Curry is how it balances richness with freshness. The base of the dish is built around everyday ingredients, yet when they come together, the result feels vibrant and indulgent. The prawns are the stars, of course. King prawns have a naturally sweet, delicate flavour and a firm bite that holds up beautifully in a curry sauce. Whether they come from the freezer or the fish counter, they transform into something impressive in just a few minutes of cooking.

The journey of King Prawn Curry usually starts with a humble onion. There’s something soothing about chopping a large onion and letting it soften gently in warm olive oil. As it cooks, the kitchen fills with that familiar savoury aroma that signals the beginning of something good. This stage is important because softened onions create a mellow, slightly sweet base that supports the stronger flavours to come.

Next comes the jalfrezi paste, which is where King Prawn Curry really starts to show its personality. Using a paste rather than a ready-made sauce gives you control and keeps the flavours bold without overwhelming the dish. As the paste warms through the onions, the spices release their fragrance, and suddenly the kitchen smells lively and inviting. It’s the kind of aroma that makes people wander in to see what’s cooking.

The sauce itself is one of my favourite parts of King Prawn Curry. Coconut milk brings a gentle creaminess that softens the spices and gives the curry a luxurious texture, while chopped tomatoes add a light acidity and a touch of sweetness. When these two ingredients meet in the pan, the sauce becomes beautifully balanced – rich but not heavy, comforting yet fresh. As the mixture comes up to a gentle boil, it feels like the dish is really coming together.

Adding the king prawns is always a satisfying moment. They need very little time to cook, which makes King Prawn Curry perfect for busy evenings. As they simmer in the sauce, they turn from translucent to pink and glossy, soaking up all those lovely flavours. Overcooking is the one thing to avoid, but when timed just right, the prawns are tender and juicy, making every mouthful enjoyable.

What really lifts King Prawn Curry is the finishing touch. A squeeze of fresh lemon juice cuts through the richness of the coconut milk, brightening the entire dish and making the flavours feel alive. A generous scattering of chopped coriander adds colour and a fresh, herbal note that ties everything together. These final additions may seem small, but they make a noticeable difference, giving King Prawn Curry its fresh, balanced finish.

Serving King Prawn Curry is a pleasure in itself. I love ladling it into warmed bowls and pairing it with fluffy rice that soaks up the sauce. For a starter or a lighter meal, mini naan breads are perfect for scooping and dipping, making the whole experience feel relaxed and sociable. It’s the sort of dish that encourages sharing and lingering at the table.

For me, King Prawn Curry is about more than just food. It’s about creating something comforting and flavourful without spending hours in the kitchen. It suits quiet nights in just as well as casual dinners with friends, and it always seems to disappear quickly once served. Simple, satisfying, and full of warmth, King Prawn Curry is one of those dishes that earns a regular place in a home cook’s repertoire.

King Prawn Curry

A quick recipe that looks amazing but is quick to prepare and ready in 20 minutes.

4.83 from 89 votes

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Course: Main Dish, Starter

Cuisine: Asian, Indian

Keyword: Curry, King Prawn Curry, Prawns, Seafood, Spice, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 People

Calories: 255kcal

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Ingredients

 

MetricImperial

• ▢ 500 g king prawns raw/frozen
• ▢ 400 ml coconut milk
• ▢ 400 g chopped tomatoes
• ▢ 1 large onion peel/chop
• ▢ 2 tbsp jalfrezi paste not sauce
• ▢ 1/2 medium lemon juice only
• ▢ ½ bunch cilantro coriander
• ▢ 1 tbsp olive oil

Instructions

• Place a large pan over a medium high heat and add the oil.
  1 tbsp olive oil
• Add the onions and cook until soft.
  1 large onion
• Add the jalfrezi paste cooking for a further minute or two combining the paste with the onions.
  2 tbsp jalfrezi paste
• Add the coconut milk and chopped tomatoes and raise the heat until the pan starts to boil.
  400 ml coconut milk, 400 g chopped tomatoes
• Add the raw prawns and cook for a further 6 – 8 minutes or until the prawns are fully cooked.
  500 g king prawns
• Add the lemon juice and chopped cilantro and serve in warmed bowls with rice or mini naan breads for a starter.
  1/2 medium lemon, ½ bunch cilantro

Nutrition

Calories: 255kcal | Carbohydrates: 11g | Protein: 3g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 477mg | Fiber: 2g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 4mg