Goan Prawn Curry
Tender prawns in a fragrant coconut curry with warming spices and bright lime. Ready in 25 minutes—one pan, restaurant-quality results.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ¾ lb large prawns, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp curry powder (or garam masala + turmeric)
- 1 whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~1 minute.
- 2
Add onion and cook until soft, about 4 minutes, stirring occasionally.
- 3
Stir in garlic and ginger; cook until fragrant, 45 seconds.
- 4
Add curry powder and stir to coat, cooking for 30 seconds.
- 5
Pour in coconut milk and bring to a simmer, stirring to combine.
- 6
Add prawns and simmer 4–5 minutes until opaque throughout, stirring once.
- 7
Squeeze lime juice over the curry and stir gently.
- 8
Season with salt and pepper to taste. Serve hot over rice or with naan.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring spoons
- knife and cutting board
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