Mild Indian King Prawn Curry (Coconut & Tomato)

Right, let's address the elephant in the kitchen: not everyone wants their dinner to fight back. If chilli-forward curries send you reaching for a glass of milk halfway through, this one's for you. It's creamy, it's cosy, it's loaded with warm spice, and it will not make you cry. Ready in well under 40 minutes.

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🥥 Mild Doesn't Have to Mean Boring

Mild curries get a bad reputation - people hear "mild" and assume it means "flavourless." Not this one. We're leaning hard on proper aromatics, a decent hit of warm ground spice, and a sauce built from coconut milk and sweet tomatoes that does most of the heavy lifting. Nobody at your table will be quietly reaching for the yoghurt pot.

A handful of pantry staples doing some serious flavour work.

🔍  Key Ingredients & Their Benefits

Garlic contains allicin, a compound linked to immune support and healthy circulation.

Fresh ginger is known for its natural anti-inflammatory compounds and its ability to aid digestion.

Turmeric gets its golden colour from curcumin, an antioxidant compound widely studied for its anti-inflammatory properties.

Coconut milk brings creaminess along with medium-chain triglycerides (MCTs), a source of quickly-used energy.

King prawns are a lean source of protein and provide selenium and vitamin B12, all for very few calories.

🍲 Layers, Not Shortcuts

The trick with a curry like this is patience in the right places and speed in the others. The onions get proper time to turn sweet, the spices get toasted rather than dumped in raw, and the sauce gets left alone to thicken into something silky and golden. Then - and only then - the prawns turn up for the shortest possible cameo, because nobody wants rubbery prawns ruining a good sauce.

This one proves gentle spice can still bring proper flavour. If you make it, I would love to see it - tag me on Instagram @homecookingwithmax.

Mild Indian King Prawn Coconut & Tomato Curry

Creamy, Mildly Spiced Coconut-Tomato Curry with King Prawns, Fresh Mint & Basmati Rice

Prep15 mins

Cook20 mins

Servings4

Ingredients

• 50 g unsalted butter
• 1 onion, finely chopped
• 2 ripe tomatoes, blanched and peeled
• 2 large garlic cloves, finely chopped
• 1/2 tsp fresh ginger
• 2 small red chillies, deseeded and finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 pinch ground turmeric
• 2 tbsps tomato paste
• 400 ml coconut milk
• 16 king prawns, peeled and deveined (tails on)
• 2 tbsps shredded mint

Instructions

Build the Base

1. Melt the butter in a saucepan. Add the onion and cook for 8-10 min until soft and sweet.
2. Score a cross at the base of each tomato, blanch for 30 seconds, plunge into cold water, then peel and chop.
3. Stir in the garlic, ginger and chilli. Cook for 2 minutes, then add the coriander, cumin, garam masala and turmeric and cook for 1 minute more.
4. Add the tomatoes, tomato paste and coconut milk. Simmer for 10 minutes until slightly thickened.

Cook & Serve

5. Add the prawns and simmer for 3-5 minutes until pink and just cooked. Season and stir in the mint.
6. Serve immediately with steamed basmati rice or naan bread.

⚠ Don't overcook the prawns
Add them at the very end - they only need 3-5 minutes until just pink and opague. Let the coconute-tomato base simmer first so the flavour has time to build.

Mild Prawn Curry FAQs

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Can I use frozen prawns instead of fresh?

Yes - thaw completely and pat very dry, otherwise the sauce will thin out.

Is this curry really mild?

Yes, genuinely mild. We deseed the chillies and use coconut milk to mellow the heat while keeping all the flavour.

Can I swap the coconut milk?

You can use single or double cream in a pinch, but you will lose that signature coconut sweetness.

Can I make this curry ahead of time?

Yes - the sauce base keeps well in the fridge for up to 2 days. Reheat gently and only add the raw prawns once the sauce is hot, then poach as normal so they stay tender.

What can I serve instead of rice or naan bread?

Try it with warm flatbreads, a simple cucumber raita, or even cauliflower rice for a lighter, low-carb option.

Pro Tips for the Best Mild Prawn Curry

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• Add prawns last - they only need a few minutes, so keep them out until the sauce is ready.
• Use full-fat coconut milk - it gives the sauce its silky, rich texture.
• Deseed the chillies - you keep flavour but control the heat.
• Simmer the base properly - 10 minutes lets the spices mellow and deepen.
• Finish with fresh mint - stir it in at the very end for a fresh lift.

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