Sri Lankan prawn curry

Similar spices to Indian curries, the creaminess of a Thai curry – using coconut yoghurt and no cream  = best of both worlds! This curry has quickly moved up as a family favourite. So simple and fills all those curry feels. 🙌🏻

Rich, fragrant and creamy it's great with prawns, but could easily be swopped out for chicken.

Gluten free, dairy free, and using a mild curry powder my little ones loved it!! If you want to amp up the veggies, a side of steamed green beans would be perfect. You could even serve this on cauliflower rice if you feel like even more veggies! 

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Serves 4

​What You Need:

• olive oil, 2 tbsp
• 2 onion, chopped
• 3 garlic cloves, chopped
• 3 tsp mustard seeds 
• 2 tsp curry powder
• 1 tsp ground turmeric 
• ¾ tsp, salt 
• 3 centimetre piece of fresh ginger, peeled and grated or finely chopped
• 400 gram pot of unsweetened plain coconut yoghurt  
• ½ cup, shredded coconut 
• 400 gram can, chopped tomatoes 
• 1 lemon, juice
• 1 tbsp brown unrefined sugar or coconut sugar
• 600 grams prawns, raw, shelled, with the tails left on (king tiger prawns are great if within budget but any raw prawns will do)

to serve

• toasted shredded coconut
• fresh red chilli chopped
• steamed brown rice

What to Do:

1. Heat oil in a wok or a large heavy-based frying pan on medium heat. Cook onion for 8-10 minutes or until golden. Add garlic, mustard seeds, curry powder, turmeric, salt and ginger and continue cooking for 2 minutes, stirring constantly, until spices are fragrant.
2. Stir in coconut milk, shredded coconut, tomatoes, tamarind purée, lemon juice and sugar. Simmer for about 8-10 minutes to allow sauce to reduce slightly.
3. Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through. Season to taste with more salt if needed but it should be about perfect.
4. Garnish with some toasted shredded coconut and chilli. Serve with rice.

adapted from Nadia Lim


Enjoy!