If you're craving the flavours of Indian restaurants but need something quick and easy for busy weeknights, this Prawn Korma (a.k.a. Shrimp Korma) is perfect for you. This mild and creamy curry comes together in just 30 minutes and doesn't require a blender to make the korma paste-everything is mixed right in the pan. Plus, it's not very calorie-dense, so you can enjoy a delicious meal without the guilt. Best of all, it's mild enough for the whole family to enjoy (just like our Chicken Pasanda and Fish Korma)!
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What Is Korma?
Korma curry is a popular dish from the Indian subcontinent that's become a staple not only in Indian cuisine but across the world. It's a creamy dish that often combines coconut cream (or yogurt), and a variety of spices to create a rich and flavorful sauce.
The key to making korma is the curry paste, which blends ingredients like garlic, ginger, and ground nuts with fragrant spices. This paste forms the base of the sauce and infuses the dish with its distinctive taste.
Our easy version for Prawn Korma, with minimal prep time, doesn't require you to blend ingredients into a paste - perfect if you don't have a food processor (but visit the FAQ section if you'd rather make korma paste instead!).
Ingredient Notes
- vegetable oil: or other neutral oil.
- brown onion: may be replaced with shallots.
- garlic cloves: or shop-bought ready-made garlic paste.
- ginger: or ginger paste.
- garam masala: or curry powder (mild or medium).
- ground cumin.
- turmeric: optional, but great for the more vibrant colour of the curry.
- creamed coconut: not to be confused with coconut cream. Unlike coconut cream or coconut milk, which are typically sold in tins, creamed coconut comes in a block of hard paste or small sachets.
- king prawns: shelled, raw or cooked, thawed if frozen.
- ground almonds: also known as almond flour. It acts as a thickening agent in the korma sauce.
You can find the ingredient quantities, detailed instructions and nutritional information on the recipe card at the bottom of the post.
Love prawns? Try our Teriyaki Prawn Stir Fry and Red Pesto Prawn Pasta next!
Step-By-Step Method
1. Heat a drizzle of oil in a large frying pan over low heat. Add the chopped onions and a good pinch of salt, and saute for 5-6 minutes until softened.
2. Add the garlic, ginger, garam masala, cumin and turmeric and stir for 1-2 minutes until aromatic.
3. Add the chopped creamed coconut and pour in the water, stir and leave the sauce to come to a gentle simmer. Cook for 2-3 minutes over medium heat, until the sauce thickens slightly.
4. Add the prawns and stir to coat them in the korma sauce. Simmer until the prawns are fully cooked through (4-5 minutes for raw prawns, 2 minutes for cooked prawns to warm through). If your sauce reduces too much, just add a splash of water.
5. Take the prawn curry off the heat, stir in the ground almonds, and leave the prawn korma for 2 minutes with a lid on.
6. Serve immediately over a bed of rice garnished with spring onions or fresh coriander leaves!
What To Serve Prawn Korma With?
I love my Korma Prawns on a bed of basmati rice, and a side of naan bread (or better yet - Sourdough Naan Bread). Seb, on the other hand, loves nothing more than Peshawari Naan or Garlic Cheese Naan, as well as a side of Green Beans with it. See some more side dishes and flatbreads to consider below:
Recipe FAQs
Sautee the onions and let them cool down to room temperature. Add the onions, garlic, ginger, spices, almonds, coconut and a dash of oil into a food processor (or use a stick blender) and blitz everything into a delicious korma paste. When cooking this King Prawn Korma, fry the paste for 1 minute in a dry pan, before adding the water. Then follow the recipe as written.
It is easily done. We tend to cook raw king prawns for 4-5 minutes in the curry sauce on low heat, but the cooking time will depend on the temperature of the sauce as well as the size of the prawns.
As with most seafood dishes, this Prawn Korma recipe is best served freshly made. If you have leftovers, spoon the rest of the curry into an airtight container and store it in the fridge for up to 24 hours. Reheat on the stove over a gentle heat until fully warmed through.
More Curry Recipes To Try Next Time
If you love Indian food and want to cook more curries at home, we have you covered. From Mild and Creamy Chicken Pasanda and Basa Korma to Easy Chicken Bhuna and Rogan Josh, to Thai Green Fish Curry, you will have a feast on your curry night at home:
And if you fancy something from South East Asia, try Slow Cooker Beef Massaman Curry or Beef Giniling!
Creamy Prawn Korma (Mild Prawn Curry Recipe)
Ingredients
- 1 tablespoon oil
- 1 small brown onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon ginger very finely chopped
- 1 teaspoon garam masala or curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 50 g (2 oz) creamed coconut not to be confused with coconut cream
- 200 ml water hot
- 250 g (0.55 lb) king prawns raw or cooked, thawed if frozen
- 1.5 tablespoon ground almonds a.k.a. almond flour
Instructions
- Heat a tablespoon of oil in a large frying pan over low heat. Add the onions and sautee for 5-6 minutes unil softened.
- Add the garlic, ginger, garam masala, cumin and turmeric and stir for 1-2 minutes until aromatic.
- Add the chopped creamed coconut and pour in the water, stir and leave the sauce to come to a gentle simmer. Cook for 2-3 minutes over medium heat, until the sauce thickens slightly.
- Add the prawns and stir to coat them in the sauce. Simmer until the prawns are fully cooked through (4-5 minutes for raw prawns, 2 minutes for cooked prawns to warm through).
- Take the prawn curry off the heat, stir in the ground almonds, and leave the prawn korma for 2 minutes with a lid on.
- Serve immediately over a bed of rice garnished with spring onions or fresh coriander leaves!
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Nutrition
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