A mild and creamy prawn korma curry recipe made with juicy cooked king prawns! It's an easy curry to make on busy weeknights, and can be on the table in just 20 minutes!
Serve the creamy king prawn curry with pilau rice, naan bread, and plenty of mango chutney for a delicious curry night feast. You might also like my prawn masala recipe too!
I'm always trying to introduce more fish and seafood dishes into our meal plan, and this easy prawn korma recipe ticks all of the boxes!
It's mild and creamy enough for kids to enjoy, but has a lovely delicate spice to it too! The whole family will love it!
👩🍳 Love your curry a bit spicier? Try my easy prawn bhuna recipe!
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✔️ Why you'll love this recipe!
- A quick and easy prawn korma curry.
- Uses store-bought korma curry paste to save time.
- Mild, creamy, and fragrant.
- Freezer-friendly and great for batch cooking.
🛒 Ingredient notes
- Olive Oil - use a mild oil for frying.
- Onion - one medium brown onion chopped finely.
- Garlic - 2 cloves peeled and chopped finely. If you love garlic add another one!
- Ginger - one tablespoon of freshly grated ginger.
- Coriander - the stalks for the curry base and the leaves to garnish.
- Korma Paste - use a good quality store-bought curry paste to save time.
- Turmeric - for flavour and colour,
- Chicken Stock - made with a stock cube.
- Mango Chutney - adds flavour.
- Ground Almonds - to thicken the curry.
- Double Cream - to create a silky creamy sauce.
- King Prawns - cooked and defrosted if frozen.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the oil in a frying pan and cook the onion, garlic, ginger, and coriander stalks for 3 minutes.
Two: Add the curry paste and turmeric and stir for 1 minute over a medium heat.
Three: Add the stock, mango chutney, and ground almonds. Simmer for 8 minutes.
Four: Stir in the cooked king prawns and double cream and cook for a further two minutes. Serve with chopped coriander.
💭 Expert tips
- Save time by using shop-bought korma curry paste rather than making your own.
- I always keep a few packets of frozen king prawns in my freezer so I'm never too far away from easy, delicious meals like this!
- Use a mini chopper to chop the onion, garlic, ginger and coriander stalks.
🍴 Serving suggestions
Serve the mild prawn curry with pilau rice, turmeric rice, or plain basmati rice. Naan bread, mango chutney, and raita are nice accompaniments too.
If I'm serving this as part of a curry night feast, I'll also serve up my halloumi curry and creamy vegan chickpea and spinach curry!
📖 Variations
- Like your curry spicy? Use a hotter curry paste such as tikka or madras, and add 1 chopped red chilli with the garlic and onion.
- Use coconut cream instead of double cream.
- Add fresh vegetables to the curry such as sliced mushrooms, baby spinach or cubed sweet potato.
- Bulk the curry out by adding a tin of drained chickpeas.
- Add leftover roast chicken for chicken and prawn korma.
🥡 Storage
Store: leftovers can be stored in an airtight container in the fridge for up to 48 hours.
Reheat: place leftovers in a microwave-safe dish and microwave until piping hot.
Freeze: allow the curry to cool then place it in a freezer-safe container and freeze for up to 3 months.
❓ Frequently asked questions
Korma sauce is a mild and creamy curry sauce originating from Northern India. It has a very distinctive silky, rich flavour.
😋 More easy curry recipes
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Recipe
Easy Prawn Korma
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 1 tablespoon Fresh Ginger peeled then grated or chopped
- 1 tablespoon Coriander Stalks chopped finely
- 4 tablespoon Korma Curry Paste
- 1 teaspoon Turmeric
- 300 ml Chicken Stock
- 2 tablespoon Mango Chutney
- 50 g Ground Almonds
- 50 ml Double Cream
- 400 g Cooked King Prawns
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Coriander Leaves chopped
Instructions
- Heat the oil in a frying pan and cook the onion, garlic, ginger, and coriander stalks for 3 minutes.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger, 1 tablespoon Coriander Stalks
- Add the curry paste and turmeric and stir for 1 minute over a medium heat.4 tablespoon Korma Curry Paste, 1 teaspoon Turmeric
- Add the stock, mango chutney, and ground almonds. Simmer for 8 minutes.300 ml Chicken Stock, 2 tablespoon Mango Chutney, 50 g Ground Almonds
- Stir in the cooked king prawns and double cream and cook for a further two minutes. Serve with chopped coriander and season with salt and pepper.50 ml Double Cream, 400 g Cooked King Prawns, ½ teaspoon Salt, ¼ teaspoon Pepper, 1 tablespoon Coriander Leaves
Notes
- Save time by using shop-bought korma curry paste rather than making your own.
- I always keep a few packets of frozen king prawns in my freezer so I'm never too far away from easy, delicious meals like this!
- Use a mini chopper to chop the onion, garlic, ginger and coriander stalks.
- Like your curry spicy? Use a hotter curry paste such as tikka or madras, and add 1 chopped red chilli with the garlic and onion.
- Use coconut cream instead of double cream.
- Add fresh vegetables to the curry such as sliced mushrooms, baby spinach or cubed sweet potato.
- Bulk the curry out by adding a tin of drained chickpeas.
Juliane
SO good! Everything incorporates with everything!
Ieva
What a great recipe! We love korma, and we made it last night for a nice change from our usual chicken korma! Absolutely delicious, and it came together in no time! Great effortless weekday dinner!
Mahy
I can't believe how easy it is to make a korma like this. Never would have imagined.
Dionne
Prawn korma is my favorite. There is just something magical about it, and it always delights!
Claudia
What a great recipe, we really enjoyed the simplicity and it came perfectly! Will make this again