Prawn Korma with Coconut & Lime
Prawn Korma with Coconut & Lime
Plump prawns and a silky coconut sauce make this gentle korma feel special, yet it comes together quickly enough for a midweek dinner.
⏱️ Prep, Cook & Serve
- Prep time: 10 minutes
- Cook time: 20 minutes
- Serves: 4
🧂 Ingredients
- 400g raw peeled king prawns
- 1½ tbsp Korma Masala
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 300ml coconut milk
- 100ml vegetable stock
- 1 lime, zest and juice
- 100g baby spinach
- Fresh coriander, to serve
🔪 Method
- Pat the prawns dry and toss with ½ tbsp Korma Masala.
- Heat half the oil in a large frying pan and cook the prawns for 1 minute on each side. Transfer to a plate; they will finish cooking later.
- Add the remaining oil and cook the onion for 5 minutes. Stir in the garlic and remaining Korma Masala for 30 seconds.
- Pour in the coconut milk and stock and simmer for 8 minutes.
- Return the prawns with the spinach and cook for 3–4 minutes until pink, opaque and piping hot. Finish with lime zest, juice and coriander.
🍽️ Serving Suggestions
- Serve with basmati rice or warm naan.
- Add green beans or peas for extra colour.
- Offer lime wedges at the table for a brighter finish.
💛 Why It Works
The gentle warmth of Korma Masala complements sweet prawns, while coconut and lime keep the sauce creamy but fresh.
✨ Cook’s Tip
Cook the prawns briefly at the beginning and finish them in the sauce so they stay juicy rather than becoming rubbery.
🛒 Get the Blend
Make this recipe with our Korma Masala | Mild Creamy Indian Curry Blend.
📖 More Korma Masala Recipes
- Easy Creamy Chicken Korma
- Vegetable & Chickpea Korma
- Korma-Spiced Lamb Meatballs
- Roasted Cauliflower & Sweet Potato Korma Traybake
- Korma Paneer & Pea Curry
Browse our Recipe Page for more cooking inspiration.
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