One-Pot Coconut Prawn Curry

prawn curry

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Are you in the mood for seafood? Look no further! This one-pot prawn curry is just finger-lickin’ good! 

prawn curry

Succulent prawns coated in rich and creamy coconut sauce, paired with hot rice will be a surefire hit at your dinner table. It is quick and easy to prep, nutritious and requires no fancy ingredients. Plus, this prawn curry is gluten-free and paleo-friendly. You can also serve it with cauliflower rice for a perfect keto meal.

Coconut milk is the star of this prawn curry recipe. It lends a nice, creamy texture and tones down the spiciness of the curry. The use of spices like ginger, garlic, ground turmeric and mustard seeds add tons of flavour to the curry. They also boost the nutritional profile of the dish. And not to mention, the enticing aromas emanating from these spices will lure everyone to the kitchen!


With a few pantry staples you have on-hand, this curry can be cooked to perfection in literally 30 minutes, all in one pot or pan. All you need are prawns, some common spices, olive oil, coconut milk and a few veggies and you’re good to go! First of all, prepare the ingredients beforehand. This will help speed up the cooking process. 

Peel and devein prawns. Slice the onions, dice the tomatoes and chop the green chillies. Toss in one teaspoon of chopped ginger and two teaspoons of minced garlic (5-6 cloves) into a blender to make a smooth ginger-garlic paste. 

As for coconut milk, you can whip it up at home or opt for a canned one. To make your own batch of coconut milk, simply add a cup of desiccated/shredded coconut and two cups of water to a blender and blend it for a couple of seconds. Now, pour the coconut milk through a fine-mesh strainer into a bowl to separate the coconut pieces from the liquid. You can also store the milk in the refrigerator for 2-3 days.

After prepping the ingredients, heat the oil in a skillet and saute half of the onions until they turn light brown. Then, add the curry leaves, mustard seeds and ginger-garlic paste. Allow it to cook for a couple of minutes. Stir in the prawns, tomatoes, green chillies, onions, the spices and seasonings and cook for another 2 minutes. Now, pour the coconut milk, stir and bring to a boil. Simmer for about 5 minutes until it thickens. Take off the heat, garnish with onion rings, cilantro or parsley and tadaa! Your creamy prawn curry is ready to serve!

prawn curry


Prawns are one of the healthiest foods you can add to your diet, thanks to their excellent macronutrient profile. They are rich in high-quality protein and extremely low in carbs, fats and calories. These shellfish are also abundant in B vitamins and minerals like iron and phosphorous. 

What’s more, they are high in selenium, an important antioxidant that helps maintain healthy cells. Omega-3 fatty acids found in prawns are linked to reduced inflammation and improved heart health. 

Prawns are known for their high cholesterol content. But they can still be enjoyed as a part of a balanced diet as they are low in saturated fats. Did you know that saturated fats are to be blamed for the rise in ‘LDL’ cholesterol levels and not dietary cholesterol? Yes, dietary cholesterol does not have a huge impact on blood cholesterol levels. (1, 2)

One-Pot Coconut Prawn Curry

Succulent prawns coated in rich and creamy coconut sauce, paired with hot rice. It's quick and easy to prep and requires no fancy ingredients. Plus, the curry is gluten-free and paleo-friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4


  • 500 grams prawns (peeled and deveined)
  • 2 tbsp olive oil / coconut oil
  • 2 medium-sized onions (sliced)
  • 2 large tomatoes (diced)
  • 3 green chillies (chopped)
  • 10-15 curry leaves
  • 1/2 tsp mustard seeds
  • 2 tsp ginger-garlic paste
  • 1 cup coconut milk
  • salt (as per taste)
  • 1/2 tsp turmeric powder
  • 2 tsp chilli powder
  • 1/2 tsp pepper powder


  • Heat the oil over medium heat in a large skillet.
  • Saute half of the sliced onions until they turn light brown.
  • Add the curry leaves, mustard seeds and the ginger-garlic paste and cook for a couple of minutes.
  • Now, stir in the prawns, diced tomatoes, green chillies and the rest of the sliced onions.
  • Add in salt, pepper, turmeric and chilli powder, mix well and let it cook for 2-3 minutes.
  • Finally pour in the coconut milk and bring to a boil.
  • Now, reduce the heat and simmer for 5 minutes until it slightly thickens.
  • Remove from heat, garnish with onion rings, cilantro or parsley and serve with rice.

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Do give this recipe a try and let me know in the comments if you loved it! Share this recipe with your friends and family and don’t forget to LIKE.


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