Creamy Prawn Korma Recipe

A mild, creamy prawn korma made with juicy cooked king prawns — a simple curry that comes together in around 20 minutes. This recipe is perfect for busy weeknights when you want a comforting, family-friendly meal without a lot of fuss.

Serve this creamy king prawn curry with pilau rice, naan or plain basmati, and a spoonful of mango chutney for a full curry-night feast. If you prefer a bolder flavour, try a prawn masala or prawn bhuna instead.

I try to include more seafood in our weekly menus, and this easy prawn korma ticks all the boxes — mildly spiced, luxuriously creamy and quick to prepare. It’s gentle enough for children yet fragrant enough for adults to enjoy.

✔️ Why you’ll love this recipe

1. Quick and easy prawn korma that’s ready in about 20 minutes.
2. Uses good-quality store-bought korma paste to save time without sacrificing flavour.
3. Mild, creamy and fragrant — great for families.
4. Freezer-friendly and suitable for batch cooking.

🛒 Ingredient notes

Olive oil — use a mild-flavoured oil for frying.

Onion — one medium, finely chopped.

Garlic — two cloves, peeled and finely chopped (add an extra clove if you love garlic).

Ginger — about one tablespoon freshly grated for brightness.

Coriander — use the stalks in the base of the curry and the leaves to garnish.

Korma paste — a good-quality store-bought korma paste keeps this recipe quick and flavourful.

Turmeric — adds colour and a warm earthiness.

Chicken stock — made from a stock cube or your preferred stock.

Mango chutney — gives a touch of sweetness and depth.

Ground almonds — help thicken the sauce and add a subtle nuttiness.

Double cream — creates a silky, luxurious sauce.

King prawns — use cooked and defrosted prawns if frozen; they warm through quickly in the sauce.

🔪 How to make prawn korma

The full recipe card with exact ingredient quantities and detailed instructions appears below.

1. Heat the oil in a frying pan over medium heat. Add the chopped onion, garlic, grated ginger and chopped coriander stalks. Cook for about 3 minutes until the onion softens.

2. Stir in the korma paste and turmeric and cook for 1 minute to release the spices’ aroma.

3. Pour in the chicken stock, then add the mango chutney and ground almonds. Bring to a simmer and let it cook gently for 8 minutes so the sauce thickens and flavours meld.

4. Add the cooked king prawns and the double cream. Warm through for about 2 minutes — just long enough for the prawns to heat without overcooking. Finish with chopped coriander and season with salt and pepper to taste. Serve immediately.

🍴 Serving suggestions

Serve the mild prawn korma with pilau rice, turmeric rice or plain basmati. Naan bread, mango chutney and raita make great accompaniments. For a full curry-night spread, include other dishes such as halloumi curry or a creamy chickpea and spinach curry.

📖 Variations

• If you like more heat, switch to a hotter paste such as tikka or madras and add a chopped red chilli with the garlic and onion.
• Use coconut cream in place of double cream for a dairy-free option and a subtly different flavour.
• Stir in vegetables like sliced mushrooms, baby spinach or cubed sweet potato to stretch the dish and add texture.
• Add a drained tin of chickpeas for extra protein and bulk.
• Fold in leftover roast chicken to make a chicken-and-prawn version.

🥡 Storage

Store: Leftovers can be kept in an airtight container in the fridge for up to 48 hours.

Reheat: Gently reheat in a microwave-safe dish or on the stove until piping hot.

Freeze: Allow the curry to cool, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw thoroughly before reheating.

❓ Frequently asked questions

😋 More easy curry recipes

• Prawn Masala
• Easy Chicken Korma
• Chicken Rogan Josh
• Keema Matar (spiced mince and peas)
• Creamy Courgette Curry

Recipe