Gordon Ramsay Prawn Curry Recipe 

Too much liquid. Overcooked prawns. No punch. I thought a prawn curry was just “shrimp + spice + coconut milk = done.” But what I got was a flat, watery mess with rubbery seafood and zero excitement.

Then I studied Ramsay’s version. Here’s what changed everything: high heat, short cooking, bold spice, no shortcuts. This isn’t a slow-simmered stew. It’s a fast, high-flavor sauté with timing as sharp as the knife you should be using.

You’re about to learn how to control heat, layer flavor, and pull prawns just before they go chewy. Let’s break it down.

Why This Works (And Where Most Go Wrong)

Most home versions of prawn curry drown everything in coconut milk and overcook the star ingredient. That’s backwards. Ramsay’s method flips it:

• Spices hit hot oil to bloom flavor fast
• Prawns go in last, not first
• Minimal water, just enough to steam-cook without drowning
• Coconut milk finishes, not starts—it should enrich, not dilute

And the biggest fail, Stirring the prawns like stew. You need to flip them gently and trust the heat.

Ingredients That Actually Matter

• Prawns (500g, peeled & deveined) – Go raw, not precooked. Size 16/20 or bigger holds texture better.
• Oil (1 tbsp) – Neutral oil (like sunflower) that won’t compete with spice
• Onions (1 cup chopped) – Go fine dice for even caramelizing
• Ginger + Garlic (1 cm & 2 cloves) – Fresh, not paste. Aromatics drive this curry.
• Green chili (optional) – Adds heat and brightness. Keep the seeds in if you want it hot.
• Ground turmeric, cumin, coriander, chili powder – The base spice matrix. You must toast these.
• Garam masala (1 tsp) – Add near the end, not early. It’s a finisher.
• Tomato paste (2 tbsp) – Gives umami and color. Don’t sub with chopped tomatoes.
• Coconut milk (¼ cup) – Use full-fat. Skimmed will break and split.
• Fresh coriander (2 tbsp chopped) – Final lift of green.
• Salt & black pepper – Season the base and the prawns.

How To Make Gordon Ramsay Prawn Curry

Heat a large frying pan over medium-high heat. Add oil, swirl to coat.

Toss in chopped onions. Sauté for 2–3 minutes until golden, not just soft.

Add chopped ginger, garlic, and green chili. Sauté 60 seconds. You should smell it immediately—if not, your heat’s too low.

Now drop the turmeric, cumin, coriander, chili powder. Stir fast. Toasting takes 30 seconds—don’t let it burn. The color should deepen and get glossy.

Add tomato paste. Stir into the spices until darkened and thick—this is your flavor base.

Toss in prawns and immediately add a splash of water—about ½ to 1 cup. Stir gently. Cover, lower heat slightly, and cook for 5–6 minutes MAX. The moment the prawns curl and go opaque, pull the lid.

Add coconut milk and simmer uncovered for 1 minute. It should look creamy, not soupy.

Taste. Adjust salt, add black pepper.

Finish with chopped coriander. Serve hot with steamed basmati rice or warm naan.

What Gordon Ramsay Says About This Dish

“The prawns need to be just cooked. Overdo them, and you may as well eat rubber.”
When I ignored that, I got chewy shrimp and curry regret.

“Spices need oil—not water—to cook. Let them toast.”
I used to throw spices into boiling sauce. Total waste.

“You want heat in stages: chili for punch, garam masala for aroma.”
Blending everything at once flattened the flavor.

“Coconut milk is a softener, not the star.”
I used to dump in a full can. It made it bland.

(Source: Ramsay’s “Ultimate Cookery Course” and “Quick and Delicious” series)

What I Got Wrong (And How I Fixed It)

• Used canned tomato instead of paste – Made it watery and acidic. Paste gives intensity.
• Added coconut milk too early – It muted the spices. Now I finish with it.
• Didn’t toast the spices – They tasted raw and bitter. Toasting brings out warmth and depth.
• Cooked prawns too long – They shrink and toughen. Now I watch them like a hawk—opaque and curled means done.

Variations That Actually Hold Up

• Swap prawns for scallops – Sear separately and fold in at the end.
• Use ghee instead of oil – Adds nutty richness if you’re leaning Indian.
• No coconut milk? – Finish with a knob of butter and splash of cream. Not authentic, but it works.
• Add spinach at the end – Gives body and color without messing up the balance.

Pro Tips That Change The Game

• Control your heat zones. Start high to toast, lower to simmer prawns.
• Use a wide pan, not deep. You want fast reduction, not steaming.
• Taste before and after coconut milk. It rounds everything—adjust salt after it goes in.
• Don’t overcrowd the pan. Cook in two batches if you have to.

Storage + Leftover Moves

• Fridge: Store airtight for 2 days max. Prawns don’t age well.
• Reheat: Low heat, pan only. Microwave will kill the texture.
• Freeze? Not recommended. Coconut splits and prawns turn mushy.
• Leftover idea: Toss cold prawn curry with mayo, lime juice, and fresh herbs for a killer prawn salad.

FAQs

Q: Can I use frozen prawns?
Yes, but defrost fully and pat dry. Otherwise, too much water dilutes the curry.

Q: Why does my curry taste bland?
You probably skipped toasting spices or watered it down with too much coconut milk.

Q: Can I make it in advance?
Make the base in advance, but cook prawns fresh. They lose texture fast.

Q: What’s the best rice to serve with this?
Basmati, steamed with a pinch of salt. Keep it simple to let the curry shine.

Q: Is this an Indian curry or Thai curry?
It’s Ramsay-style: inspired by Indian spice structure, with a hint of Thai coconut finish.

Try More Recipes:

• Gordon Ramsay Chicken And Rice Recipe
• Gordon Ramsay Malaysian Curry Recipe
• Gordon Ramsay Chicken Curry Recipe