Spicy One-pot Prawn Curry

By Lucy Parissi

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, Updated Jan 18, 2021

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Wonderfully aromatic one-pot prawn curry – quick, easy and absolutely delicious.  Post sponsored by Iceland.
Aromatic Asian One-Pot Shrimp Curry
Once in a while you make a meal that hits all the right notes. And this Spicy One-pot Prawn Curry is just that meal. It’s quick, easy, packed with flavour and requires one pot so needs minimal washing up. If only all my dinners were like that! The inspiration for the dish comes from Vietnamese shellfish curry but I made it with some gigantic prawns (shrimp for those across the pond) that I got from Iceland. Iceland the store that is, not the country. These prawns are not only impressive in size and, above all, quality, they come peeled and deveined cutting down on prep time massively. I have gone out of my way to stock up on these – such a handy item to have in the freezer.  I have used them to make Greek prawn saganaki and they are great in all kinds of stews but large enough to cook on skewers as well. I am thinking I will try them in a burger next – rather excited by the mere thought.
Aromatic Asian One-Pot Shrimp Curry

But let’s get back to this curry recipe, shall we? To make everything in one pot (my favourite Le Creuset Shallow Casserole), I sautéed the shallots, garlic and chillies in a little sesame and rapeseed oil and then added the rice with a little butter and turmeric to coat the grains. The aromatic flavourings all gets blitzed up in a blender – tomatoes, cumin, coriander seeds, lemongrass paste and a little Thai yellow paste. That gets added to the pot together with the prawns and the final ingredients are coconut milk (love the stuff!) and a little stock. That is it – easy peasy. The curry only needs about 25 minutes in the oven and then you can serve it with a sprinkling of crushed peanuts. So much yum!!

Aromatic Asian One-Pot Shrimp Curry
This recipe was commissioned by Iceland as part of their #PowerOfFrozen campaign. Items marked with an asterisk are affiliate links.
Check out more inspired #PowerOfFrozen recipes from fellow bloggers…
• BBQ Sardines with wild garlic salsa from Foodie Quine
• Vegetables in Tao Pan Sauce with Garlic Rice from Simply Sensational Food
• Lobster Mac and Cheese from Emily’s Recipes and Reviews
Aromatic Asian One-Pot Shrimp Curry
Wonderfully aromatic one-pot prawn curry – quick, easy and absolutely delicious.
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Spicy One-pot Prawn Curry

By Lucy Parissi | Supergolden Bakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 -6 servings
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Ingredients

  • 600 g | 1.5lbs giant prawns shrimp peeled and deveined (defrost if frozen)
  • 400 g | 14oz can coconut milk
  • 200 g | 7oz chicken stock
  • 150 g | 5.3oz basmati rice
  • 5 large shallots peeled and finely chopped
  • 5 garlic cloves peeled and finely chopped
  • 5 ripe tomatoes
  • 2 red chillies sliced into thin rounds
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or dark brown sugar
  • 2 tsp lemongrass paste or fresh lemongrass
  • 1 tsp ground turmeric
  • 1 tsp good quality Thai yellow curry paste
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 kaffir lime leaves
  • 1 tbsp rapeseed canola oil
  • 2 tsp toasted sesame oil
  • 2 tsp butter
  • fresh coriander cilantro leaves to garnish
  • handful roasted peanuts crushed in pestle and mortar to serve
  • extra red/green chillies sliced into thin rounds to garnish

Instructions 

  • Preheat the oven to 180C (350F).
  • Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
  • Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
  • Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
  • Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
  • Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
  • Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.
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13 Comments

  1. Ray A. Nancarrow says:

    Hello, I cooked the above Spicy One-pot Prawn Curry recipe. But for two and I used a wok, Microwave-Grill-Convention Oven. With two 450ml cocotte ronde (crock pots). Came out beautifully. A Great tasting recipe.

    Reply
  2. Andrea @ The Petite Cook says:

    I could eat Prawn curry everyday! Love the addition of pomegranate, sounds absolutely fragrant and delicious!

    Reply
  3. Claire Jessiman says:

    My mouth is watering! Those prawns look DIVINE.

    Reply