Creamy Prawn and Aubergine Curry Recipe
Introduction
This prawn and aubergine curry is a deliciously simple dish that combines tender prawns with soft, flavorful aubergine in a creamy coconut curry sauce. Perfect for a quick weeknight dinner, it’s both comforting and packed with bold flavors.
Ingredients
- 300g prawns, peeled and deveined
- 1 large aubergine, diced
- 2 tablespoons curry paste
- 400ml coconut milk
Instructions
- Step 1: Heat a little oil in a pan over medium heat and cook the diced aubergine until it is soft and slightly golden, about 8-10 minutes.
- Step 2: Add the curry paste to the pan and stir for 1-2 minutes until fragrant. Pour in the coconut milk and bring to a gentle simmer.
- Step 3: Stir in the prawns, cooking until they turn pink and are cooked through, about 3-5 minutes. Serve hot with rice or naan bread.
Tips & Variations
- For extra depth, sauté some onions and garlic before adding the aubergine.
- Add chopped tomatoes or spinach for more texture and flavor variations.
- If you prefer a milder curry, use less curry paste or opt for a mild variety.
- Substitute prawns with chicken or tofu for different protein options.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water or coconut milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this curry?
Yes, frozen prawns work well. Just thaw them completely before adding to the curry to ensure even cooking.
Is this curry spicy?
The spiciness depends on the curry paste you use. Choose a mild paste if you prefer a gentle heat, or a hot one for a spicier dish.
PrintCreamy Prawn and Aubergine Curry Recipe
A flavorful and creamy Prawn & Aubergine Curry that combines tender prawns with soft aubergine in a rich coconut milk and curry paste sauce. This quick and easy dish offers a perfect balance of spices and creaminess, ideal for a comforting dinner served with rice or flatbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Ingredients
Seafood
- 300g raw prawns, peeled and deveined
Vegetables
- 1 large aubergine (eggplant), diced
Spices & Sauces
- 2 tablespoons curry paste (red or yellow, depending on preference)
Liquids
- 400ml coconut milk
Optional
- 2 tablespoons vegetable oil (for sautéing aubergine)
- Fresh coriander for garnish
- Salt to taste
Instructions
- Prepare the Aubergine: Heat vegetable oil in a large skillet over medium heat. Add the diced aubergine and cook, stirring occasionally, until it softens and begins to brown, about 8-10 minutes.
- Add Curry Paste and Coconut Milk: Stir in the curry paste to coat the aubergine evenly, cooking for 1-2 minutes to release the flavors. Then pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
- Add the Prawns: Add the prawns to the curry mixture. Stir gently and cook until the prawns turn pink and are cooked through, about 3-5 minutes. Adjust seasoning with salt if needed.
- Serve: Remove from heat and garnish with fresh coriander if desired. Serve hot with steamed rice or warm flatbread.
Notes
- Choose fresh or frozen prawns; if frozen, thaw completely before cooking.
- If you prefer less heat, reduce the amount of curry paste to 1 tablespoon.
- Aubergine absorbs oil and liquids; be sure not to overcook it to maintain texture.
- For a richer flavor, you can add a teaspoon of sugar or a splash of lime juice before serving.
- This curry pairs excellently with jasmine or basmati rice.
Keywords: prawn curry, aubergine curry, coconut milk curry, Indian prawn recipe, easy curry dish, seafood curry
