Inspired by flavours from Kerala, this prawn green curry is fragrant, refreshing and creamy. It’s made with just a handful of ingredients and is really simple to put together. Serve it with steamed rice for a delicious and comforting meal.
Love Prawns? Try my Prawn Green Curry , Thai Prawn Mango Salad or Goan Prawn Curry with Coconut!
As a foodie and a seafood lover, I have a special place in my heart for prawns. But please tell me I am not the only one! I mean what’s not to love about them? They are super versatile, can be eaten in so many different ways, and are high in low-fat protein and rich in nutrients, are usually very easy to prepare and taste delicious! Be it the OG Goan Prawn Curry or something quick and easy like this Creamy Prawn Scampi Pasta, I can never say no to prawns!
This Prawn Green Curry is a result of a little experiment in the kitchen. It mixes my love for prawns with the fresh and earthy flavours of the Kerala cuisine. The end result is a creamy, flavourful and fragrant curry that has a vibrant green colour and makes for an absolute comfort meal. This Kerala style prawn curry derives its lovely green colour from fresh coriander and the creaminess from coconut milk and cashews. All you need is a few basic ingredients and 30 minutes to put together a meal that will be wiped clean in minutes!
- A delicious and vibrant green prawn curry that’s creamy, fresh and fragrant.
- This recipe is super creamy but uses no cream, making it a lot lighter on your stomach.
- It’s really easy to put together and makes for a great beginner and bachelor-friendly recipe.
- Doesn’t need a lot of prep and can be put together in about 30-40 minutes.
- Makes for a warm comforting week-night meal or a delicious Sunday lunch.
- The recipe can easily be doubled or halved depending on your requirements.
- This recipe is a rich source of healthy fats, protein, nutrients and minerals.
Ingredients you'll need for Prawn Green Curry
Here’s everything you need to make this prawn green curry
For the green paste:
- Coconut - I have used fresh scraped coconut for this recipe, but you can use frozen coconut as well. Simply thaw it out on the counter before blending it and it should be good to go.
- Coriander - Make sure to use fresh coriander with tender stems for the best flavour and colour. Older coriander may not give the same fresh green colour.
- Aromatics - I have used roughly chopped onions, whole garlic cloves and ginger to the paste.
- Cumin seeds - Our basic tempering. Lends the paste a lovely nutty flavour.
- Chillies - Whole green chillies for flavour and heat.
- Cashew nuts - Soaked in hot water for 15 minutes. This gives the whole dish a lovely rich flavour and incredible creaminess.
For the curry:
- Large Prawns - Large-sized prawns work best for this recipe but you can use any size that’s available.
- Oil - I have used coconut oil for this recipe, but any neutral-flavoured oil like peanut, canola or sunflower will work for this recipe.
- Light Coconut milk - Makes the curry beautifully creamy and luscious while lending the dish a coconut-y flavour that’s authentic to a lot of dishes from Kerala.
- Spices - You don’t need a whole lot of spices for the curry. I have simply added some garam masala and coriander powder for an earthy flavour.
- Coriander - Finely chopped fresh coriander is used as a garnish. Adds a dash of freshness to the whole dish.
- Salt - For flavour and seasoning.
How to make prawn green curry
Here's a step-by-step collage showing you how to make green curry at home:
1. Add all the green curry paste ingredients to the mixer and grind. Add 2-3 teaspoons of water as you grind it.
2. Ensure to grind it to a smooth paste. Keep aside.
3. Heat oil in a kadai over a low flame. Once the oil is hot, add the prepared curry paste. It will splutter quite a bit so be careful.
4. Add salt and coriander powder. Mix to combine.
5. Cover the kadai with a lid and cook for 6-7 minutes on low while stirring occasionally.
6. The paste is cooked when you start seeing the oil separate around the edges.
7. Add light coconut milk, prawns and garam masala. Mix to combine and cook for 7-8 minutes. If using smaller prawns, the cooking time will reduce.
8. Top with fresh coriander and serve hot along with some rice!
Richa’s top tips to make the best prawn green curry
- Do not skimp on soaking the cashews in hot water. This not only enhances the creamines of the dish, but also makes them easier to digest.
- I have used frozen prawns for this recipe, but you can use fresh prawns as well. If you are a beginner, defrosting prawns can be a little tricky. But don’t worry because I have a whole article on four different methods to defrost prawns safely.
There is something really comforting about this delicious prawn curry, and once you try it, you simply won’t be able to have enough. I have made this curry three times since last month, and my family relishes it every single time! This curry tastes best with steamed rice and a side of onions for a little crunch. Serve it hot and enjoy!
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Prawn Green Curry
Ingredients
Green Paste
- 1 Cup Fresh Coconut scraped
- 1 Cup Fresh Coriander leaves wiith tender stems
- 4-5 Garlic Cloves
- 1- Inch Piece Ginger
- 3 Green Chillies
- 1 Onion
- 1 Teaspoon Cumin Seeds
- 8 Cashew Nuts soaked in hot water for 15 minutes
Curry
- 2 Tablespoons Oil
- 1 Cup Water
- 1 Teaspoon Salt adjust according to taste
- 1 Teaspoon Garam Masala Powder
- 1 Teaspoon Coriander Powder
- 1 Cup Light Coconut Milk
- 300 Grams Large Prawns
- 1 Teaspoon Fresh Coriander
Instructions
- Add all the green curry paste ingredients to the mixer and grind to a smooth paste. Add 2-3 teaspoons of water as you grind it. Keep aside.
- Heat oil in a kadai over low flame. Once the oil is hot, add the prepared curry paste. It will splutter quite a bit so be careful.
- Add salt and coriander powder. Mix to combine and saute for a minute.
- Cover the kadai with a lid and cook for 6-7 minutes on low while stirring occasionally. The paste is cooked when you start seeing the oil separate around the edges.
- Add light coconut milk, prawns and garam masala. Mix to combine and cook for 7-8 minutes. If using smaller prawns, the cooking time will reduce.
- Top with fresh coriander and serve hot along with some rice!
Video
Notes
- Do not skimp on soaking the cashews in hot water. This not only enhances the creamines of the dish, but also makes them easier to digest.
- I have used frozen prawns for this recipe, but you can use fresh prawns as well. If you are a beginner, defrosting prawns can be a little tricky. But don’t worry because I have a whole article on four different methods to defrost prawns safely.
Hita says
Damn easy curry and so creamy polished it in one go . Can we try this with chicken and some veges?
Richa says
Absolutely!! The cooking time will change a bit because chicken takes longer to cook but the flavours will work great
Lori says
I had to make substitutions, ie macadamia nuts for the cashews, and jalapeño peppers for Chile peppers. Regardless, it will be a recipe worth repeating!