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Dry prawn curry

Australian Gourmet Traveller recipe for dry prawn curry.

By Rodney Dunn
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Dry prawn curry
This is a quick and straightforward curry with an authentic South East Asian flavour. Mix in the herbs just before serving so they release their oils into the dish.


  • 200 gm golden shallots (about 8), thinly sliced
  • 30 gm ginger (6cm piece), finely grated
  • 3 garlic cloves, thinly sliced
  • 2 coriander roots, thinly sliced
  • 1 lemongrass stalk, white part only, finely chopped
  • 60 ml peanut oil (¼ cup)
  • 60 ml coconut cream (¼ cup)
  • 40 gm light palm sugar, finely grated
  • 8 fresh curry leaves
  • 1 tsp tamarind paste
  • 1.5 kg uncooked medium prawns, peeled, tails intact, deveined
  • 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely chopped
  • To serve: lime wedges and steamed rice


  • 1
    Process shallots, ginger, garlic, coriander roots and lemongrass in a food processor, scraping down sides occasionally, until a fine paste forms, adding a little oil if necessary.
  • 2
    Heat remaining oil in a large saucepan over medium heat, add paste and stir occasionally until mixture is fragrant and starting to caramelise (7-8 minutes). Add coconut cream and stir occasionally until cream splits (4-5 minutes), then add palm sugar, curry leaves and tamarind paste and cook until fragrant (3-4 minutes). Add prawns, stir occasionally until just cooked through (4-5 minutes) and season to taste. Scatter with herbs and serve hot, with lime wedges and steamed rice.


Drink Suggestion: More cold lager. Drink suggestion by Max Allen