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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
