Quick and Easy Prawn Curry

If you are looking for a quick midweek meal then you can’t go wrong with speedy prawn curry (a.k.a shrimp curry)! This easy recipe is all about minimum effort and maximum flavour.

You will also love my Simple Chicken Curry

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Tired and hangry? You have come to the right place! This deliciously simple prawn curry is my go-to meal when I am feeling fed up and THIS CLOSE to ordering takeout.

Since starting this new Slimming World diet my ordering in days are (mostly) behind me. It’s tough to order in food that’s both healthy and delicious, believe you me I have tried.

Luckily this curried prawns recipe is so easy and quick that it probably take less time to make than takeaway pizza to be delivered. Jump on the curry express!

Ingredients

• Raw peeled prawns (I usually use frozen ones) / shrimp (see below)
• Onion and garlic
• Bell peppers
• Spices: garam masala or mild curry powder and turmeric
• Fresh ginger
• Red chilli – deseeded for a milder taste, with seeds if you like it hot!
• Tomato paste
• Light coconut milk (or full fat coconut milk)
• Vegetable stock
• Ground almonds – these thicken the sauce. You could replace with cornflour (cornstarch) if you want to keep the recipe nut-free
• Fresh spinach – you can other greens or vegetables if you prefer

Difference between prawns and shrimp

For a very long time I thought prawns and shrimp were the same thing. And this is sort of true – in the UK we use ‘prawns’ and in the US ‘shrimp’.

Prawns and shrimp are apparently entirely different types of crustaceans if you look into it more closely. But for the purpose of this recipe you can use either!

How to make Prawn Curry

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Step 1. Heat a little oil (or use Fry Light for a Slimming World version) in a large pan or wok. Cook the onion over medium heat for a couple of minutes until softened.

Step 2. Add the curry powder, turmeric, garlic, chilli and fresh ginger.

Step 3.  Stir in the tomato paste and stock. Stir in the ground almonds, coconut milk and bell peppers. Cook for 5 minutes.

Step 4. Add the prawns and cook until they just turn pink – a couple of minutes. If you use chicken as a variation you will need to cook for longer.

Step 5. Finally, add the spinach and cook until it wilts. Taste and adjust the seasoning if necessary. Serve over rice with some lime wedges on the side.

Shrimp Curry Variations

This recipe is easy to customise to your specifications – see some ideas for variations below.

• You can replace the prawns with cubed chicken breast, making sure it is fully cooked before serving. 
• Use firm tofu instead of prawns for a vegan variation.
• This recipe uses Indian spices but you could easily replace them with a little store-bought curry paste.
• Give this recipe a Thai spin by using red Thai curry paste instead of the ground spices.
• Replace the spinach with peas or any other vegetables that cook quickly.

Make it Slimming World friendly

This recipe is naturally pretty low in syns. Light coconut milk is 8 syns per 200ml, divided by four this is 2 syns per serving.

Ground almonds are quite high in syns, 15 for 50g, however 25g is allowed as a healthy ‘b’ extra. You can replace the ground almonds with cornflour which is only 1 syn per tablespoon. Serve with steamed basmati rice (free).

Have you made my curried prawns? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

More curry recipes to try

• Pressure Cooker Lamb Dhansak curry
• Slow cooker Indian butter chicken curry
• 10 minute pressure cooker vegan curry
• Pressure Cooker lamb and butternut squash korma

Quick and easy prawn curry

Lucy Parissi | Supergolden Bakes

If you are looking for a quick midweek meal then you can’t go wrong with curried prawns! This easy recipe is all about minimum effort and maximum flavour.

4.79 from 32 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Keyword: Curried prawns, Shrimp curry

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Calories: 343kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 tbsp vegetable oil or use Fry Light spray
• ▢ 1 onion , finely diced
• ▢ 1 tbsp Garam Masala or mild curry powder
• ▢ 1 tsp ground turmeric
• ▢ 1 tsp salt
• ▢ 1 red chilli , finely diced
• ▢ 2 tbsp freshly grated ginger
• ▢ 2 garlic cloves , minced
• ▢ 2 tbsp tomato paste
• ▢ 50 g | 1/4 cup ground almonds (see notes)
• ▢ 240 ml | 1 cup light coconut milk
• ▢ 120 ml | 1/2 cup vegetable stock
• ▢ 2 bell peppers , sliced
• ▢ 700 g | 1.5oz raw peeled prawns (shrimp)
• ▢ 225 g | 1 cup baby spinach
• ▢ 1 lime quartered , to serve
• ▢ Coriander (cilantro), to serve
• ▢ Pinch chilli flakes, to serve

Instructions

• Heat the oil in a large pan or wok. Cook the onion over medium heat for a couple of minutes until softened.
• Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger.
• Add the tomato paste and stock. Stir in the ground almonds, coconut milk, and bell peppers. Cook for 5 minutes.
• Add the prawns and cook until they just turn pink – a couple of minutes.
• Finally, add the spinach and cook until it wilts. Check and adjust the seasoning to your taste.
• Serve over rice with a pinch of chilli flakes and lime wedges on the side.

Video

Notes

Curried prawns variations

• This recipe uses Indian spices but you could easily replace them with a little store-bought curry paste.
• Give this recipe a Thai spin by using red Thai curry paste instead of the ground spices.
• Replace the spinach with peas or any other vegetables that cook quickly.
• Replace the ground almonds with 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water.
• This curry is fairly dry. You can add more coconut milk or stock if you would like more sauce.

Slimming world syns

This recipe is naturally pretty low in syns. Light coconut milk is 8 syns per 200ml, divided by four this is just 2 syns per serving.

Ground almonds are quite high in syns, 15 for 50g, however 25g is allowed as a healthy extra. You can replace the ground almonds with cornflour which is only 1 syn per tablespoon. Serve with steamed basmati rice (free).

Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator. Nutritional information is always approximate, and will depend on the ingredients you choose, how big your servings are and so on.

Nutritional Info

Calories: 343kcal | Carbohydrates: 18g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 220mg | Sodium: 1856mg | Potassium: 808mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7745IU | Vitamin C: 112.2mg | Calcium: 193mg | Iron: 3.3mg

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Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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