Prawn Korma is a delicious Indian curry with coconut milk, butternut squash, spinach, baby corn and red peppers; a quick and easy recipe that is mild enough to be enjoyed by the whole family. A healthy weeknight meal that is made in one pot.
You gotta love quick and easy dinner recipes! Isn't it great to just be able to come up with fantastic dishes in just 30 minutes? It might still be warm enough outside to keep you out of the kitchen, but this easy prawn/shrimp curry doesn't need much attention from you.
No unnecessary stirring, just throw the veggies in with the chicken stock and coconut milk. Then add the shrimp just a few minutes before the coconut curry is ready, and that's it.
The vegetables I used make a delicious combo that goes so well with the warmth of the spices and the sweetness of the coconut milk. The veggies not only make it a colourful dish, but they also add big flavours.
How to make prawn korma with coconut milk
This recipe is super simple, and the more veggies you add, the better
- heat up the oil in a large pan
- add the chopped onion and fry until translucent
- add the chopped garlic and ginger paste, and fry for a further 30 seconds for the full flavours to be released
- in go the spices, give everything a good stir and continue to cook it for another minute
- add the peeled and chopped butternut squash and red peppers, then pour over the coconut milk and broth
- add the chopped baby corn, and leave to cook until the vegetables are tender
- the shrimp and frozen spinach can be added now - cook for a further 3-4 minutes so the spinach and wilt and the prawns can cook - no need to leave them to cook for any longer, otherwise they will become rubbery and tough
- garnish with fresh parsley or coriander, and if you use, some red chillies
I admit I usually go for pretty mild curries, as I don't handle the heat too much if I go crazy with chillies. But you can add as much or as little chilli peppers as you like.
What kind of coconut milk can be used for curries?
The best option when it comes to coconut milk is the canned one you find in most shops. It's pretty cheap, creamy and flavourful, as opposed to the drinkable coconut milk, which is pretty tasteless and watery, if you as me.
The canned coconut milk needs to be shaken before you open it, as the cream is usually separated from the rest of the liquid. Some recipes call from the coconut cream only, in which case you need not shake it, but for this recipe, we need it all.
I like the curry with a bit of liquid in, but if you want it thicker, you can add some cornflour (corn starch) to it.
When to add prawns to a curry
Prawns cook super quickly, it doesn't need more than 3-4 minutes, so it's added towards the end. Do not overcook shrimp as it will become quite rubbery and hard. If you use ready-cooked shrimp, throw it in, then take the pot off the heat, no need to extra cooking at all.
Other prawn recipes
If you’ve tried my PRAWN KORMA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
- 1 ½ cups raw prawns (shrimp)
- 2 cups cubed butternut squash
- 1 cup baby corn
- 1 red pepper
- 1 large onion
- 3 cloves of garlic
- 1 teaspoon ginger paste
- 1 can coconut milk (400 g)
- ½ cup chicken stock (broth)
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ red chilli (optional)
- 2 tablespoon vegetable oil
- ½ teaspoon salt
- 2 cubes frozen chopped spinach
- a pinch of black pepper
- fresh parsley or coriander to garnish
- In a pan, heat up the oil, then peel and chop the onion, and fry it until it's translucent.
- Add the peeled and chopped garlic and ginger paste, give it a stir, and leave it to fry for 30 seconds.
- In go the spices, give a good stir, and leave to cook for a further 1 minute.
- Add the butternut squash, baby corn and chopped red pepper, pour in the stock and coconut milk, and leave to cook for about 15-20 minute until the vegetables are soft.
- Add the frozen spinach and prawns, and leave to cook for a further 3-4 minutes.
- Season with salt and pepper, add the chopped chilli pepper and parsley, and remove from the heat.
- Serve hot with rice.
- The best option when it comes to coconut milk is the canned one you find in most shops. It's pretty cheap, creamy and flavourful, as opposed to the drinkable coconut milk, which is pretty tasteless and watery, if you as me.
- The canned coconut milk needs to be shaken before you open it, as the cream is usually separated from the rest of the liquid. Some recipes call from the coconut cream only, in which case you need not shake it, but for this recipe, we need it all.
- I like the curry with a bit of liquid in, but if you want it thicker, you can add some cornflour (corn starch) to it.