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A close up view of prawns and rice in a white bowl

Prawn Korma

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This prawn korma recipe is a favourite British Indian Restaurant curry in the UK. Learn how to make your own at home in this coconut-based version.


  • 30ml (2 tbsp) vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2.5cm (1 in) fresh ginger, peeled and grated
  • 150g (5oz) Korma curry paste
  • 50ml (2fl oz) water
  • 450g (1lb) raw, peeled prawns
  • 400ml (1 can) coconut milk
  • 50ml (2fl oz) double cream
  • 50g (2oz) almond flour
  • 5ml (1 tsp) sugar


  1. Gently fry the onion and ginger in the oil until softened and lightly browned.
  2. Add the Korma curry paste and water. Let the mixture bubble for two minutes.
  3. Add the prawns, coconut milk, cream, almonds, cream and sugar to the curry sauce and let it simmer for 5 minutes.
  4. Serve with plain rice, garnished with cilantro.


  • Don’t fancy prawns? You can easily replace it with chicken, beef, lamb, pork, turkey or fish. The meat will need searing before hand first though, to ensure it’s properly cooked through.
  • Category: Dinner
  • Method: Braise
  • Cuisine: Indian


  • Serving Size: 1 serving
  • Calories: 608
  • Sugar: 11.4 g
  • Sodium: 745 mg
  • Fat: 51.2 g
  • Saturated Fat: 27 g
  • Carbohydrates: 19.9 g
  • Fiber: 5.8 g
  • Protein: 29.5 g
  • Cholesterol: 17 mg

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