Oh, my yellow curry prawns—this dish holds such a special place in my heart! It’s the kind of meal that turns any ordinary weeknight into something exciting. I first fell in love with it during a trip to Thailand, where the street vendors would whip it up in minutes, filling the air with that intoxicating mix of coconut milk and spices. The best part? It’s just as easy to make at home. Tender prawns swimming in a creamy, golden sauce with just the right kick—trust me, once you try it, you’ll be hooked. And the best part? It comes together in under 30 minutes, making it perfect for those nights when you want something restaurant-worthy without the fuss.

Why You’ll Love These Yellow Curry Prawns

Let me tell you why this dish is going to become your new weeknight hero:

• Bursting with flavor: That golden sauce? It’s a perfect balance of creamy coconut, aromatic spices, and just the right touch of sweetness from the palm sugar.
• Quick as can be: From pan to table in under 30 minutes—even faster than takeout!
• Smells incredible: Your kitchen will fill with the most amazing aromas while it cooks.
• Fancy enough for guests: Looks and tastes like something from your favorite Thai restaurant.
• Easy to customize: Like it spicier? Add more curry paste. Prefer it milder? Use less. It’s all up to you!

Ingredients for Yellow Curry Prawns

Here’s everything you’ll need to make this dreamy curry come to life in your kitchen. I’ve learned over the years that getting these ingredients just right makes all the difference!

• 500g prawns – peeled and deveined (trust me, fresh makes all the difference, but frozen works in a pinch)
• 2 tbsp yellow curry paste – my favorite brand is Mae Ploy, but use what you can find
• 400ml coconut milk – go for full-fat here, that creamy richness is key
• 1 tbsp fish sauce – don’t skip this! It adds that authentic umami depth
• 1 tbsp palm sugar – packed (brown sugar works if you can’t find palm sugar)
• 1 red bell pepper – sliced into thin strips
• 1 onion – thinly sliced (I prefer red onions for their sweetness)
• 2 cloves garlic – minced (or more if you’re a garlic lover like me)
• 1 tbsp vegetable oil – for sautéing
• Fresh cilantro – for garnish (it adds such a bright, fresh finish)

How to Make Yellow Curry Prawns

Okay, let’s get cooking! This is where the magic happens—turning those simple ingredients into a bowl of golden deliciousness. Follow these steps closely, and you’ll have restaurant-quality curry in no time.

Step 1: Sauté the Aromatics

Heat your oil in a large pan over medium heat—you want it warm but not smoking. Toss in the garlic and onions, and listen for that satisfying sizzle! Stir them constantly for about 2 minutes until they turn fragrant and the onions start looking translucent. This is where the flavor foundation begins—don’t rush it! If the garlic starts browning too quickly, just lower the heat a touch.

Step 2: Bloom the Curry Paste

Now, add that glorious yellow curry paste right into the pan with your aromatics. Here’s my secret: push everything to one side and let the paste cook directly on the pan’s surface for about 30 seconds before stirring. This “blooms” the spices, releasing all their incredible oils and aromas. Stir everything together for a full minute—you’ll notice the color deepen and the most amazing smells filling your kitchen.

Step 3: Simmer the Sauce

Pour in the coconut milk, fish sauce, and palm sugar. Give it a good stir to dissolve all that sugar into the sauce. Let it come to a gentle simmer—you’ll see little bubbles forming around the edges. This is when the sauce starts thickening slightly and all those flavors marry together beautifully. Let it bubble away for about 3 minutes—the sauce should coat the back of a spoon nicely.

Step 4: Cook the Prawns

Time for the star of the show! Add your prawns and those pretty red bell pepper slices. Now, here’s the crucial part—don’t overcook them! Prawns cook fast, usually in about 4-5 minutes. You’ll know they’re done when they curl into little “C” shapes and turn opaque pink. The peppers should still have a slight crunch—that perfect texture contrast to the tender prawns. Give everything one final stir, and you’re ready to serve!

Tips for Perfect Yellow Curry Prawns

Here are my tried-and-true secrets for making this curry absolutely irresistible every single time:

• Fresh is best: Use fresh prawns if you can—they have that perfect sweet flavor and tender texture. Frozen works in a pinch, just thaw them completely first.
• Taste as you go: Curry pastes vary in heat. Start with 2 tablespoons, then add more if you want extra kick after simmering.
• Don’t overcook: Prawns turn rubbery fast! Take them off the heat as soon as they curl and turn pink.
• Let it rest: The flavors deepen beautifully if you let the curry sit for 5 minutes before serving.

Serving Suggestions for Yellow Curry Prawns

Oh, let me tell you how I love to serve this curry—it’s all about creating that perfect bite! Steamed jasmine rice is my go-to—it soaks up that glorious sauce like a dream. But sometimes I switch it up with rice noodles or even crusty bread for dipping. Don’t forget the garnishes! A handful of fresh cilantro leaves adds such brightness, and if I’m feeling fancy, I’ll throw on some sliced red chili or a squeeze of lime for extra zing. Trust me, it’s all about those finishing touches!

Storage and Reheating

Here’s the thing about leftovers—this curry is so good, you might not have any! But if you do, store it in an airtight container in the fridge for up to 2 days. When reheating, go low and slow—gentle heat on the stovetop with a splash of water to loosen the sauce. Microwaving tends to toughen the prawns, so if you must, do it in short bursts and stir often. Pro tip: The flavors actually deepen overnight, making day-two curry even more delicious!

Yellow Curry Prawns FAQs

I get so many questions about this recipe – let me answer the most common ones so you can make it perfectly every time!

Can I use frozen prawns?

Absolutely! Just make sure to thaw them completely in the fridge overnight first. Pat them dry really well with paper towels – otherwise all that extra water will thin out your beautiful curry sauce. Frozen works in a pinch, but fresh prawns really do give you that perfect sweet, tender bite.

How can I make it spicier?

Oh, I love this question! The heat comes from the curry paste, so you’ve got options. Add an extra tablespoon of yellow curry paste, or stir in some sliced red chilies when you add the bell pepper. My secret weapon? A teaspoon of sambal oelek stirred in at the end – it adds heat without changing the flavor profile.

What if I can’t find palm sugar?

No worries! Brown sugar makes a great substitute – just use the same amount. The flavor won’t be exactly the same (palm sugar has this amazing caramel complexity), but it’ll still be delicious. You could also use honey, though I’d start with 2 teaspoons since it’s sweeter.

Can I use other proteins instead of prawns?

Of course! Chicken works beautifully – just slice it thin and cook a bit longer (about 8-10 minutes). For tofu lovers, use extra-firm cubes and gently stir them in at the end. The sauce is so versatile – I’ve even made it with scallops when I wanted to get fancy!

Nutritional Information

Just a quick note – these numbers are estimates based on standard ingredients, so your exact nutritional values might vary slightly depending on brands and portion sizes. But here’s the general breakdown per serving of this heavenly yellow curry prawns:

• Calories: About 320 – not bad for something this indulgent tasting!
• Protein: 25g – those prawns pack a protein punch
• Fat: 20g (15g saturated from that lovely coconut milk)
• Carbs: 12g – mostly from the veggies and a touch of sugar
• Sodium: 800mg – thanks to the fish sauce (worth every salty drop!)

Remember, these numbers can change if you tweak the recipe – like adding more coconut milk or adjusting the prawn quantity. But hey, we’re here for flavor first, right?

I’d love to hear how your yellow curry prawns turned out! Did you add your own twist? Maybe some extra chili for heat or a squeeze of lime for brightness? Drop a comment below and tell me all about it – I read every single one. And if you snapped a photo of your gorgeous creation, share it with me on Instagram (just tag me @yourcurrylover). Your feedback makes my day and helps other home cooks feel confident trying this recipe too. Now go enjoy that bowl of golden deliciousness – you’ve earned it!

30-Minute Yellow Curry Prawns: Blissfully Creamy & Easy

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• Author: ushinzomr
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A flavorful and aromatic yellow curry prawns dish that combines tender prawns with a rich, creamy curry sauce.

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Ingredients

Scale 1x2x3x

• 500g prawns, peeled and deveined
• 2 tbsp yellow curry paste
• 400ml coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• Fresh cilantro for garnish

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Instructions

1. Heat oil in a pan over medium heat. Add garlic and onion, sauté until fragrant.
2. Add yellow curry paste and stir for 1 minute.
3. Pour in coconut milk and bring to a simmer.
4. Add fish sauce and palm sugar, stir well.
5. Add prawns and red bell pepper, cook until prawns turn pink (about 5 minutes).
6. Garnish with fresh cilantro and serve hot.

Notes

• Adjust curry paste quantity for preferred spice level.
• Use fresh prawns for best texture.
• Serve with steamed rice or noodles.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 15g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 180mg

Keywords: yellow curry prawns, Thai curry, seafood curry