Prawns in Cashew Coconut Curry Sauce

bagchibhai 0

"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."


55 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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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.
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  1. 11 Ratings


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...