Prawn Red Curry


A perfect Saturday night quick to prepare meal. Something one can call “a curry in a hurry”. A prawn dish cooked in Far-Eastern flavors would not disappoint the taste-buds of sea-food lovers.

  • Medium
  • 3 person(s)
  • 15 Min


    • Prawns500 grams
    • Oil1 cup
    • Onions, chopped1
    • Tomatoes, chopped2 – 3
    • Peppercorn½ teaspoon
    • Whole red chili4 – 5
    • Cinnamon sticks1
    • Ginger paste1 teaspoon
    • Garlic paste1 teaspoon
    • Ground turmeric½ teaspoon
    • Garam masala1 teaspoon
    • Saltto taste
    • Deghi red chili powder1 teaspoon
    • Red chili powder1 teaspoon
    • Coriander powder1 teaspoon
    • Coconut milk1 cup
    • Thai red chili paste1 teaspoon
    • Fresh coriander, choppedfor garnish


  • In a small pot heat oil and saute chopped onions until it is light brown.
  • Add chopped tomatoes, cook until it is soften and then mash the tomatoes.
  • Add peppercorn, whole red chili, cinnamon sticks, ginger paste, garlic paste and saute for a minute.
  • Now add the de-veined prawns and mix well.
  • Add ground turmeric, garam masala, salt, red chili powder, deghi red chili powder, coriander powder and stir well.
  • Add the coconut milk and stir well. Cover the lid and cook for 07 minutes on low flame.
  • Now add the Thai red chili paste and mix well for a minute.
  • Garnish with coriander.
  • Enjoy! Please give us your feedback in the comments below.
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