If you are looking for a quick midweek meal then you can’t go wrong with speedy prawn curry (a.k.a shrimp curry)! This easy recipe is all about minimum effort and maximum flavour.

You will also love my Simple Chicken Curry

quick prawn curry in a bowl served over rice

Tired and hangry? You have come to the right place! This deliciously simple prawn curry is my go-to meal when I am feeling fed up and THIS CLOSE to ordering takeout.

Fortunately, this prawn curry recipe is incredibly simple and fast, likely taking less time to prepare than waiting for a pizza delivery. Get ready to ride the curry express!

The easiest prawn curry I’ve ever made and so delicious!! I only had 30 minutes to whip something up for dinner. My 3 and 6 year old absolutely loved it – I will be using this recipe AGAIN!! NIKITA

A bowl of prawn curry with spinach and red bell peppers in a yellow sauce, garnished with fresh cilantro, sits on a rustic wooden table beside a wooden spoon.

Prawn Curry Ingredients

This easy recipe cooks super quickly so make sure you have everything prepped and ready to go before you start. Let’s take a look at the key ingredients, shall we?

PRAWNS (OR SHRIMP): I usually choose frozen prawns or shrimp for ease. They come pre-peeled and deveined, defrost quickly and are just a little bit cheaper than fresh.
SPICES: The spices form the backbone of our curry. Garam masala gives a rich warm flavor, while turmeric adds color and just a hint of bitterness.
OUR CURRY BASE: Onion, garlic, and ginger are the essential trio for most curry recipes. I also add bell peppers for crunch and sweetness.
COCONUT MILK: Temper the heat and infuse your prawn curry with creamy sweetness by using full-fat coconut milk. Light coconut milk can be used to cut down on the calories if preferred.
HEAT: Making your own curry allows you to control the heat levels. Use a whole red chili if you like it spicy, remove the seeds and membranes for a milder tasting curry.
GROUND ALMONDS: Adding a little almond meal thickens the sauce. For a nut-free option, use a little cornstarch slurry instead.
FRESH SPINACH: It adds color and nutrients. Feel free to substitute with other greens if you prefer.
YOU WILL ALSO NEED: Vegetable stock, tomato paste, fresh cilantro and red pepper flakes.

Prawns vs Shrimp

For a very long time I thought prawns and shrimp were the same thing. And this is sort of true – in the UK we use ‘prawns’ and in the US ‘shrimp’.

Prawns and shrimp are apparently entirely different types of crustaceans if you look into it more closely. But for the purpose of this recipe you can use either!

How to Make Prawn Curry

↓ For the full ingredients and detailed method, jump to the recipe card.

Heat a little oil (or use a cooking spray) in a large pan or wok. Cook the onion over medium heat for 5 of minutes or until softened. Add the curry powder, turmeric, garlic, chilli and fresh ginger.
Stir in the tomato paste and stock. Stir in the ground almonds, coconut milk and bell peppers. Cook for 5 minutes.
Add the prawns and cook until they just turn pink – a couple of minutes. If you use chicken as a variation you will need to cook for longer.
Finally, add the spinach and cook until it wilts. Taste and adjust the seasoning if necessary. Serve over rice with some lime wedges on the side.

Six-panel collage showing hands cooking curry in a pan: sautéing onions, adding spices and sauce, stirring in rice, pouring in coconut milk, mixing in sliced red peppers, and simmering curried prawns with vegetables.

Prawn Curry Variations

This recipe is easy to customize to your specifications – see some ideas for variations below.

Replace the prawns with cubed chicken breast, making sure it is fully cooked before serving.
Use firm tofu instead of prawns for a vegan variation.
This recipe uses Indian spices but you could easily replace them with a little store-bought curry paste.
Replace the spinach with peas or any other vegetables that cook quickly.