Creamy Sri Lankan Prawn Curry Recipe

Introduction

This creamy Sri Lankan prawn curry is a fragrant and flavorful dish that combines aromatic spices with rich coconut cream. Perfectly balanced with a hint of heat from green chilli, it’s a satisfying meal to enjoy with warm roti or naan bread.

Ingredients

• 3 garlic cloves
• 1 x 4cm piece ginger, peeled, roughly chopped
• 1 large mild green chilli, roughly chopped
• 1 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tbsp tomato paste
• 1 tomato, finely chopped
• 1 cup coconut cream
• 1 cup chicken stock
• 1 cinnamon stick
• 400g (14 oz) peeled and deveined prawns/shrimp
• 1 tsp sugar
• Sea salt, to taste
• Coriander (cilantro) leaves, to serve
• Warm roti or naan bread, to serve

Instructions

1. Step 1: Use a mortar and pestle to pound the garlic, ginger, chilli, and a pinch of salt into a very rough paste.
2. Step 2: Heat the vegetable oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring constantly, for about 30 seconds. Next, stir in the curry powder and tomato paste and cook for another 30 seconds.
3. Step 3: Add the finely chopped tomato and cook for about 2 minutes, allowing it to soften. Then pour in the coconut cream, chicken stock, and add the cinnamon stick. Let the mixture simmer gently for about 8 minutes to develop the flavors.
4. Step 4: Add the prawns and cook for 2–3 minutes until they are cooked through and opaque. Season the curry with sugar and salt to taste.
5. Step 5: Remove the cinnamon stick. Serve the prawn curry garnished with fresh coriander leaves, alongside warm roti or naan bread.

Tips & Variations

• For extra depth, you can toast the curry powder lightly in the dry pan before adding it to the oil.
• If you prefer less heat, remove the seeds from the green chilli before pounding it.
• Vegetarians can substitute prawns with firm tofu or mixed vegetables and use vegetable stock instead of chicken stock.
• Coconut milk can be used in place of coconut cream for a lighter curry.

Storage

Store any leftover prawn curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overcooking the prawns during reheating to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this curry?

Yes, frozen prawns work well. Thaw them completely before cooking to ensure even cooking and the best texture.

What can I serve with this Sri Lankan prawn curry?

This curry pairs beautifully with warm roti, naan bread, or steamed basmati rice to soak up the delicious sauce.

Creamy Sri Lankan Prawn Curry Recipe

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★★★★★

4.6 from 138 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Creamy Sri Lankan Prawn Curry offers a rich, flavorful blend of aromatic spices, tender prawns, and a luscious coconut cream base. Enhanced with fresh garlic, ginger, and green chili, this curry delivers an authentic taste of Sri Lankan cuisine, perfect for serving with warm roti or naan bread.

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Ingredients

Scale 1x2x3x

Spice Paste

• 3 garlic cloves
• 1 x 4cm piece ginger, peeled, roughly chopped
• 1 large mild green chilli, roughly chopped
• Pinch of sea salt

Base and Curry

• 1 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tbsp tomato paste
• 1 tomato, finely chopped
• 1 cup coconut cream
• 1 cup chicken stock
• 1 cinnamon stick
• 1 tsp sugar
• Sea salt, to taste

Prawns and Garnish

• 400g (14 oz) peeled and deveined prawns/shrimp
• Coriander (cilantro) leaves, to serve
• Warm roti or naan bread, to serve

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Instructions

1. Prepare the Spice Paste: Use a mortar and pestle to pound the garlic cloves, peeled ginger piece, green chilli, and a pinch of sea salt into a very rough paste. This forms the aromatic foundation of the curry.
2. Cook the Spice Base: Heat 1 tablespoon of vegetable oil in a wok or saucepan over medium heat. Add the prepared garlic paste and stir continuously for about 30 seconds to release the flavors. Next, add 2 tablespoons of curry powder and 1 tablespoon of tomato paste, stirring for another 30 seconds to toast the spices.
3. Simmer the Curry Base: Add the finely chopped tomato and cook for around 2 minutes until softened. Then pour in 1 cup of coconut cream and 1 cup of chicken stock along with 1 cinnamon stick. Let the mixture simmer gently for about 8 minutes to allow the flavors to meld and the sauce to thicken slightly.
4. Cook the Prawns: Add 400 grams of peeled and deveined prawns to the simmering curry. Cook for 2 to 3 minutes or until the prawns turn pink and are cooked through. Season with 1 teaspoon sugar and sea salt to taste, balancing the flavors.
5. Serve: Remove the cinnamon stick and transfer the prawn curry to serving dishes. Garnish with fresh coriander (cilantro) leaves and serve hot alongside warm roti or naan bread for an authentic Sri Lankan meal experience.

Notes

• To adjust heat levels, reduce or omit the green chilli.
• Fresh prawns are preferable for best flavor, but frozen can be used if thawed properly.
• The curry can be made with vegetable stock for a pescatarian option.
• Use full-fat coconut cream for a richer sauce.
• Serve immediately for best taste; the prawns can become rubbery if overcooked or reheated.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Sri Lankan

Keywords: Sri Lankan prawn curry, coconut prawn curry, seafood curry, curry with prawns, easy prawn curry recipe