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Creamy Prawn Curry with Potato

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This simple creamy prawn curry recipe has a rich coconut milk sauce with plenty of spices. It’s so quick to make and is perfect served with rice and naan for a weeknight dinner.

Curries are one of my favourite things to make when I need something quick and delicious.

Overhead shot of creamy prawn curry with potato in a blue bowl

Side angle shot of creamy prawn curry with rice in a blue bowl with a fork

They’re always so full of flavour and are absolutely perfect for this time of year when you need a little heat to warm you up. I make them pretty regularly whether it’s a creamy cauliflower curry or a pressure cooker curry with potato & aubergine or even my favourite halloumi curry with cashew nut sauce and broccoli.

This particular creamy prawn curry is so super simple and requires just a handful of ingredients. 

There’s something about that combination of prawns with the slightly spicy coconutty sauce that I just can’t get enough of. Plus it’s even better with plenty of naan and mango chutney. 

Overhead shot of two bowls of prawn curry with rice on a marble background

Side angle shot of prawn curry in a blue bowl with rice

Whenever we get a takeaway curry we always split one creamy and one spicy one. I love butter chicken or lamb pasanda and Will likes something a bit spicier so we always get a nice mix of the two. 

Creamy curries are also my favourite to make. I love adding coconut milk to savoury dishes and I think adding it to curry might just be the best way of using it. 

How do you cook raw prawns in a curry?

It’s so easy to cook the prawns directly in the curry. I used frozen prawns so I made sure they were completely defrosted before I needed them and then just stirred them through the sauce and cooked for another 5-10 minutes until opaque. 

Overhead shot of creamy prawn curry with potato in a blue bowl on a marble background

Side angle shot of creamy prawn curry with rice in a blue bowl with a cloth

Creamy Prawn Curry with Potatoes Ingredients:

To make this creamy prawn curry you will need:

  • Spices: I used a simple combination of curry powder and turmeric which gave this curry the most amazing colour and flavour.
  • Potatoes: Any will do, just peeled and chopped, they make this curry so lovely and hearty. Potato is one of my favourite things to add to curry.
  • Coconut Milk: Preferably full fat. If you’d rather use low fat then that’s fine but I think the sauce turns out a little thinner without full fat.
  • Prawns: I used frozen prawns which I defrosted for the day before I made the curry then it was just a case of adding them to the sauce and letting them cook for a few minutes. Use whatever size or type you like!

Side angle shot of creamy prawn curry in a blue bowl with a fork

Side on shot of creamy prawn curry in a blue bowl

How do you make creamy prawn curry?

Just a few simple steps are needed to make this creamy prawn curry:

  1. Cook the onion and spices: Heat the oil and fry the onion for a couple of minutes before adding the garlic, spices and potato.
  2. Add the tomatoes and coconut milk: Bring to a simmer and cook until the potato is softened.
  3. Stir in the prawns: Allow to cook for another 5-10 minutes until the prawns are opaque then serve with rice, naan, coriander (cilantro) and nigella seeds.

Equipment you need to make this recipe…

Overhead shot of two bowls of creamy prawn curry with potato on a marble background with a cloth

Close up of creamy prawn curry with rice in a blue bowl

Creamy Prawn Curry Variations:

If you want to switch up this curry try some of these different versions:

  • Use a different protein: This curry would be so yummy with a different meat. Try chicken or lamb. Just chop into pieces and cook with the onion and spices before adding the liquids.
  • Try adding vegetables: If you want to up the veg content of this curry then you could add so many different vegetables. I think spinach, broccoli or cauliflower would work amazingly.
  • Make it spicy: The recipe as written is fairly mild but you can easily make it spicier by adding chilli flakes to taste.

Side angle shot of creamy prawn curry in a blue bowl with a cloth

Side angle shot of creamy prawn curry with rice and a fork in a blue bowl

Want more? Try these other curry recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS CREAMY PRAWN CURRY WITH POTATO?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Halloumi Salad with Kale & Cannellini Beans

The dressing in this salad is the perfect way to use curry powder.

Overhead shot of halloumi salad with kale on a checked cloth on a marble background

Tomato & Halloumi Bake with Courgette

Adding turmeric to this tomato & halloumi bake gives a lovely earthy flavour.

Bowl of tomato and halloumi bake on a blue background with checked cloth in background

Overhead shot of creamy prawn curry with potato in a blue bowl

Creamy Prawn Curry with Potato

This simple creamy prawn curry recipe has a rich coconut milk sauce with plenty of spices. It's so quick to make and is perfect served with rice and naan for a weeknight dinner.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 329kcal
Author: Amy

Ingredients

  • 1 tbsp Oil
  • 1 Onion sliced
  • 2 cloves Garlic crushed
  • 1 tbsp Curry Powder
  • 1 tsp Turmeric
  • 2 medium Potatoes peeled and chopped
  • 1 400g tin Tomatoes
  • 1 400g tin Coconut Milk
  • 250 g Prawns

Instructions

  • Heat the oil over a medium heat. Add the onion and cook for a couple of minutes before adding the garlic, curry powder, turmeric and potato. Stir to get everything coated in all the spices.
  • Pour in the tomatoes and coconut milk and bring to a simmer. Cook until the potatoes is softened, about 10 minutes. Add the prawns and allow to heat through for a couple of minutes then serve.
Nutrition Facts
Creamy Prawn Curry with Potato
Amount Per Serving
Calories 329 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 19g 95%
Cholesterol 157mg 52%
Sodium 506mg 21%
Potassium 585mg 17%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 16g 32%
Vitamin A 17%
Vitamin C 24%
Calcium 13.5%
Iron 31.4%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
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8 Comments

  • Reply
    Danielle Wolter
    15/11/2018 at 11:46 AM

    Now this is the ultimate cold weather comfort food. Loving the flavors and how easy it is. I’d make mine just a touch spicy 🙂

  • Reply
    Tayler Ross
    15/11/2018 at 12:00 PM

    I love this right color and flavor! I can’t wait to try it!

  • Reply
    Mary Bostow
    15/11/2018 at 12:22 PM

    Now I know what to cook today for dinner. Now, you recipe will be one of my favorites. An interesting mix of ingredients. Thank you!

    • Reply
      Amy
      15/11/2018 at 2:37 PM

      Thanks Mary 🙂

  • Reply
    kim
    15/11/2018 at 12:24 PM

    I love this meal idea! It has the best flavor and vibrant colors!

    • Reply
      Amy
      15/11/2018 at 2:37 PM

      Thanks so much Kim!

  • Reply
    Gabi
    15/11/2018 at 2:40 PM

    I love how you combine potatoes with prawns in this yummy Indian curry. Together with Naan bread it must be a culinary delight. Thank your for sharing.

    • Reply
      Amy
      15/11/2018 at 8:02 PM

      Thanks Gabi!

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