Homemade Prawn and vegetable Curry

Homemade Prawn and vegetable Curry

Use this sauce as a drizzle over crispy chicken of a katsu chicken or add it with some vegetables, seafood, diced chicken breast, or leftover meat. Add an extra drop of vegetable stock to loosen the texture as it will be a concentrate of flavour!
4.42 from 12 votes
Course Main Course
Cuisine Asian, curry, Irish
Servings 4


for the curry base

  • 1 tbsp oil
  • 1 onion chopped
  • 3 garlic cloves crushed
  • 2 cm ginger peeled and grated
  • 1 carrot grated
  • 1 tin coconut milk 400 ml
  • 150 ml vegetable stock
  • ½ tsp red chili flakes
  • 3 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tbsp soy sauce
  • ½ lime zest and juice
  • 1 tsp honey

To finish the curry

  • 1 tbsp oil
  • 1 shallot sliced thinly
  • 1 carrot sliced thinly
  • 4 tbsp sweetcorn
  • 1 courgette sliced thinly
  • 16 wild Atlantic prawns tails raw, depending on the size of the prawns
  • 2 portions Udon noodles ready to use
  • 2 tbsp fresh coriander chopped
  • Salt and pepper


  • First prepare the curry sauce. This can be prepared ahead of time and frozen until needed.
  • Heat one tbsp of oil in a saucepan, sauté the onions, garlic, ginger, and carrots for 3-4 minutes or until soft and lightly caramelised.
  • Pour in the saucepan the coconut milk, vegetable stock, curry powder, turmeric, and chilli flakes. Add the soy sauce, lime zest and juice, and honey. Check the seasoning.
  • Cover and simmer over a low heat for 6-8 minutes until the vegetables are fully cooked.
  • Remove from the heat and using a hand held blender, blend until the mixture is smooth.
  • Set aside.
  • Next, preheat a wok over high heat.
  • Add some oil and stir-fry the shallot, carrot, sweetcorn and courgette for 3 minutes stirring once or twice to ensure the vegetables are lightly coloured.
  • Add the curry sauce to the mixture and bring to simmer for another 2-3 minutes.
  • Add the prawns and Udon noodles and cook for a further 3 minutes until the prawns are fully cooked and the noodles have warmed up and coated in the sauce.
  • Check the seasoning and add a dash of soy sauce, lime juice if needed.
  • Transfer in serving bowls and sprinkle with fresh coriander.
  • Enjoy while piping hot.
Keyword asian, curry, Kevin Dundon, prawn

Love this recipe? Why Not share it!