Sri Lankan Prawn Curry

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A fragrant Sri Lankan-style prawn curry simmered in spiced coconut milk with curry leaves, pandan and lemongrass. The broth is rich and aromatic, with a gentle heat that lets the sweetness of the prawns shine through. Serve hot with steamed rice or coconut roti to soak up every drop of the sauce.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 24 gFat
• 17 gSaturated Fat
• 13 gCarbs
• 3 gFiber
• 5 gSugar
• 29 gProtein
• 760 mgSodium
• 640 mgPotassium
• 110 mgCalcium
• 3.8 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the prawns and marinade

• 500 g large prawns, shell on, deveined (tails left on)
• 1 teaspoon Sri Lankan roasted curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine sea salt
• 1 tablespoon lime juice

For the curry base

• 2 tablespoons coconut oil
• 1 large red onion, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon grated fresh ginger
• 2 green chilies, slit lengthwise
• 1 cinnamon stick (5 cm)
• 4 green cardamom pods, lightly crushed
• 2 cloves
• 1 stalk lemongrass, bruised and tied in a knot
• 1 pandan leaf, tied in a knot
• 12 fresh curry leaves
• 1 large tomato, finely chopped
• 2 teaspoons Sri Lankan curry powder
• 1 teaspoon mild chili powder
• 1/2 teaspoon ground fenugreek
• 250 ml thin coconut milk
• 250 ml thick coconut milk
• 1 teaspoon tamarind paste
• 1/2 teaspoon sugar
• Salt to taste
• 2 tablespoons chopped cilantro

Directions

1. In a bowl, toss the prawns with the marinade ingredients, coating evenly, and set aside while you build the curry base.
2. Heat the coconut oil in a heavy pot over medium heat. Add the cinnamon stick, cardamom, cloves, lemongrass, pandan and curry leaves, and let them sizzle for 30 to 45 seconds until fragrant.
3. Stir in the chopped onion and cook for 4 to 5 minutes until soft and lightly golden at the edges.
4. Add the garlic, ginger and green chilies and cook for another 1 to 2 minutes until the raw aroma disappears.
5. Mix in the chopped tomato, Sri Lankan curry powder, chili powder and ground fenugreek. Cook for 3 to 4 minutes, pressing the tomato against the pan, until the mixture thickens into a dark, fragrant paste.
6. Pour in the thin coconut milk along with the tamarind paste and sugar. Bring to a gentle simmer and cook for 4 to 5 minutes so the spices bloom into the liquid.
7. Add the marinated prawns and cook for 3 to 4 minutes, turning once, until they turn pink and are just cooked through.
8. Stir in the thick coconut milk and simmer for 1 more minute. Do not boil hard or the sauce may split. Taste and adjust salt, then remove the lemongrass knot, pandan knot and cinnamon stick.
9. Sprinkle with chopped cilantro and serve immediately with steamed white rice, coconut sambol or coconut roti.

Cook’s Notes

• Use shell-on prawns for the deepest flavor; the shells release extra sweetness and body into the sauce as they cook.
• If you cannot find pandan leaf, substitute a strip of lime zest simmered with the curry and removed at the end.
• Keep the heat gentle after adding the thick coconut milk; a hard boil can cause the coconut fats to separate and make the sauce greasy.
• For a deeper color and slightly smoky note, toast the curry powder in a dry pan for 20 seconds before adding it to the pot.
• Leftover curry keeps well in the fridge for up to 2 days; the prawns will absorb more spice as it sits, so adjust seasoning when reheating.

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