GF, DF

A rich glossy curry sauce coats big juicy prawns, served with roti and rice to mop up all the goodness. This is the most amazing easy curry that packs a flavour punch and tastes just as great the next day. Don’t be surprised if this becomes a weeknight regular!

I am so excited to share this recipe. It’s just one of those recipes that ticks all the boxes. The sauce is so full of flavour and has such a glistening, rich shine to it. You’ll want to get your face in it! Dairy, gluten and refined sugar free, this is a wholesome yet hearty curry that everyone can enjoy! Even my 10 month old baby licks the prawns clean!

I like to serve this curry with white rice or coconut rice so an extra coconut boost. Roti breads are also delicious as little mops that will wipe your bowls clean. Steamed broccoli is also a great side to boost your veg intake and cut through the richness of the curry.

Leftovers are also almost nicer the next day! The curry sauce can also be frozen for up to 3 months, just add the prawns when heating it through. I love to make a double batch of the sauce and keep some in the freezer for a quick weeknight meal after a busy day.

What's in this recipe?

Curry paste

Onion
White onion adds sweetness and a base of flavour to this dish. Can be substituted with 2 shallots.
Coconut oil
Coconut oil is used as the fat to fry off the curry paste. Coconut oil has a very subtle coconut flavour which compliments the sweetness of the prawns and doesn’t overpower the sauce in any way. Can be substituted with a neutral oil (canola or vegetable).
Curry powder
The main spice blend used in this curry which gives it a delicious and sweet warmth. It also saves purchasing a lot of spices and time putting them all together. Choose a mild curry powder if sensitive to spice.
Garam masala
Garam masala is a dry spice blend that gives the sauce a rich and full body flavour. This helps to round out the sweetness of the curry powder.
Turmeric
Tumeric powder gives the sauce a vibrant yellow colour and sweet earthy flavour that compliments the prawns beautifully. Can be left out if desired.
Garlic & ginger
Fresh garlic and ginger are flavour bombs that give the curry paste so much flavour. Please use fresh garlic as the stuff in the jar is sickly sweet and will overpower the delicate flavours in this sauce.
Chili flakes
A touch of chili flakes gives the sauce a subtle warmth without being too overpowering. Feel free to leave out if sensitive to spices or add more if you love the heat!

Coconut prawn curry

Prawns - raw, shelled, tails on
WA prawns are so big and juicy, they really are the star of this curry. However, use any local prawns that are available to you. I always use raw prawns as the precooked ones are always overcooked and rubbery. I mostly buy my prawns frozen as we live far from the coast, I just defrost them in the fridge overnight or under running water when I’m in a hurry.
I like to keep the tails on as they stay juicier and retain more flavour in the shells. However, feel free to remove the shells prior to cooking if you are needing to eat your curry in a hurry!
Can be substituted with diced chicken thigh however it’ll need a few extra minutes cooking time to cook the chicken through.
Tomato passata
Tomato passata is pureed tomato that is the base of this curry sauce. It adds a sweet richness to the sauce and allows it to be silky smooth. Can be substituted with tinned crushed tomatoes however your sauce won’t be as smooth.

Coconut cream
Coconut cream gives this sauce a smooth and silky mouthfeel. It also reinforces the coconut flavour in the curry. Use reduced fat coconut cream if you are wanting a lighter curry.

Honey
A touch of honey rounds out the sweetness of the sauce and allows the curry to be refined sugar free. Can be substituted with white sugar.
Lemon juice & salt
Lemon juice adds acidity and brings out the spices in the curry. It helps to cut through the richness of the sauce and make the flavours sing. Always use fresh lemon. Salt also goes a long way in bringing out the flavours and making this curry irresistible.
Toasted coconut
Toasted shredded coconut is used as a garnish to reinforce the coconut flavour and provide moreish texture. I toast the coconut on a lined tray in the oven for 3-4 minutes.
Fresh red chili
Fresh red chili is used as a garnish for a pop of colour and extra spice hit. Omit if sensitive to chili.

Step-by-step photos

Sauteed onions

Frying spices

Reducing sauce

Cooking prawns in sauce