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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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 329kcal


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


  • 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 information is an estimate and will vary depending on the ingredients used.


Calories: 329kcal | Carbohydrates: 11g | Protein: 16g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 157mg | Sodium: 506mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 19.8mg | Calcium: 135mg | Iron: 5.7mg