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Prawns in Cashew Coconut Curry Sauce

Rated as 3.91 out of 5 Stars

"This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer."
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Ingredients

55 m servings 253 cals
Original recipe yields 8 servings

Directions

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  1. Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
  2. Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
  3. Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Nutrition Facts


Per Serving: 253 calories; 15.5 g fat; 6.8 g carbohydrates; 22.9 g protein; 194 mg cholesterol; 263 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out great, and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom...

Most helpful critical review

Might have been better to sprinkle the cashews on top right before serving, since they got mushy.

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I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out great, and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom...

Might have been better to sprinkle the cashews on top right before serving, since they got mushy.

This was a delightful curry - with just the right mix of complementary flavours. I would like the coconut milk to thicken slightly more, however. A gorgeous, simple and quick recipe; this is a k...

This is a tasty meal, but I wanted a little more from this dish. Maybe some ingredients miss in this dish for my taste, I don`t know. I follow the recipe exactly, but I didn`t use ginger (I don`...

Try this again following the recipe exactly; it was good even with substitutions, but I think the actual ingr will be better.

Awesome

Too time consuming and this recipe isn't clear-- what is done with the cinnamon sticks? Crush? Discard? Leave in?