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Prawn korma curry in a red pan.
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5 from 8 votes

Easy Prawn Korma

A mild and creamy prawn korma curry recipe made with juicy cooked king prawns!  On the table in just 20 minutes.
Course Main Course
Cuisine British, Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 304kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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.
 
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 in a freezer-safe container and freeze for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 304kcal | Carbohydrates: 19g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 974mg | Potassium: 281mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2738IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 2mg
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