Coconut Prawn Curry (One Pot Dinner)

This One Pot Coconut Prawn Curry is the kind of easy, comforting one pot dinner you’ll actually look forward to after a long day. It is rich and satisfying, with tender prawns in a creamy coconut sauce, all ready in under 30 minutes. Perfect for busy weeknights or laid-back weekends, it feels like a treat without extra work, and cleanup is minimal. Spoon it over rice, swirl it into noodles, or tear into warm bread, and you will want to scoop up every last bit.

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One Pot Shrimp Coconut Curry

I’ve been dying to share this One Pot Coconut Curry Shrimp with you guys. This is one of my new go-to under 30 minute recipes recently. This fusion curry dish gives rich cozy Japanese curry vibes but with a bright, fresh, slightly spicy twist of Thai curry. It’s so yummy, packed with lots of veggies, and so amazing with rice.

The best part? This is one of those chaotic Sunday night fridge leftover recipes, so it is super easy to put together!

Coconut Curry Shrimp Ingredients

Marinated Jumbo Prawns

Prawns are a great source of lean protein. They’re low in calories, and rich in selenium, vitamin B12, and iodine, all nutrients great for brain and skin health. I always have shrimp in my freezer, and it’s one of my go-to proteins for quick meals. They’re easy to defrost, and absorbs seasonings quickly. 

Although curries have very complex flavors, adding in raw shrimp without marinating can make them taste bland. For extra flavorful shrimp, we’re letting them sit in a marinade mix of paprika, turmeric, garam masala, Curry Powder, oil, salt and pepper for a few minutes. These spices not only flavor the shrimp, but has the added benefits of supporting digestion and reducing inflammation.

Add Fiber with Rainbow Vegetables

For extra fiber and antioxidants, we’re adding yellow, orange, and red bell peppers as well as red onions. One of my little health goals lately has been to up my fiber intake. I also recently read that eating the rainbow everyday can actually boost your mood. With this mix of veggies, we can achieve both.

This shrimp curry is the result of a random, slightly chaotic Sunday nights where you’re a little hungry, a little bit tired, and just trying to use up all the leftover veggies in the fridge. Don’t be afraid to try different veggie combos in this recipe!

Creamy Coconut Curry

Coconut curries can seem intimidating with all the spices to measure, but this Japanese fusion version makes it extra easy. All we are using today are Japanese curry cubes and coconut milk.

Coconut milk adds creamy richness plus healthy fats to keep you satisfied longer, and Japanese curry cubes deliver deep curry flavor with zero hassle. If you like it spicy, toss in some chili flakes or fresh chili, and you’ve got a simplified, nourishing curry that tastes way more complex than the effort it takes.

What To Serve with Prawn Coconut Curry

The best way to eat this coconut shrimp curry is over fluffy rice or noodles, since both soak up the creamy, spiced sauce and keep things balanced. Jasmine or basmati rice work best because they’re fragrant but mild. For noodles, try rice noodles or udon noodles. You can also serve it with warm breads like my no-knead bread or roti to scoop up every bit of sauce.

How To Make Jumbo Prawn Coconut Curry in One Pot

1. In a bowl, toss the prawns with paprika, turmeric, garam masala, curry powder, salt, pepper, and oil. Set aside while prepping the veggies.
2. Heat a large pot or pan over medium-high heat. Add the marinated prawns and sauté for 4–5 minutes, just until they start turning pink and are almost cooked through. Remove and set aside.
3. In the same pan, add a bit more oil if needed. Sauté the red onion for 2–3 minutes until soft and fragrant, then add in the sliced bell peppers. Cook for another 3–4 minutes until slightly tender.
4. Pour in the coconut milk, then rinse the can with about ¼ cup of water and add that in as well for a little more sauce. Drop in the Japanese curry cubes and stir until they dissolve completely. Let it simmer for 5–7 minutes until the sauce is thick, creamy, and flavorful.
5. Return the prawns to the pot and let them simmer for 2–3 more minutes to finish cooking and soak up the curry.
6. Spoon the curry over fluffy rice or pour over noodles. Garnish with cilantro or green onion if you’d like.

More Lazy Sunday One Pot Dinners For Fridge Cleaning