Quick and Easy Prawn Curry (2024)

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 theprintable recipe cardat 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 Pinterestwith 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

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