Prawn Curry with Thermomix

(No Ratings Yet)

2 May, 2026

Prawn Curry with Thermomix 🍤🥥

If you have ever wanted to prepare a dish with an exotic flavor but without complicating your life, this prawn curry It’s perfect. Imagine coming home, opening your Thermomix and in less than 30 minutes having a creamy, aromatic and colorful dish that makes any meal feel special 🌿✨.

What I love about this recipe is that it combines the softness of coconut milk with the spicy touch of curry and the freshness of cilantro. Each bite is a little trip to India without leaving your kitchen. Plus, the juicy texture of the prawns along with the creamy sauce makes you want to repeat it again and again.

Prawn Curry with Thermomix

Why this recipe is perfect

✅ Quick and easy: In less than 30 minutes you have a main dish ready.
✅ Balanced flavor: spices and coconut milk create a perfect harmony.
✅ Less cleaning: Everything is cooked in a single Thermomix glass.
✅ Ideal for beginners: It does not require complicated techniques.
✅ Elegant presentation: The pink prawns and creamy sauce look amazing.
🎉 Versatile: Pair it with rice, naan, or even quinoa for a lighter version.

Ingredients explained

🫒 40 g of oil
🧅 100 g onion, cut into pieces
🌿 10 g fresh coriander leaves
🟡 20 g fresh ginger
🧄 3 cloves of garlic
🌶 2 teaspoons ground cumin
💛 ½ teaspoon ground turmeric
🍛 1 teaspoon curry powder
🧂 1 teaspoon salt
🍅 70 g of tomato concentrate
🥥 400 g coconut milk
🍤 800 g peeled medium raw prawns

Note: You can adjust the amount of curry according to your taste. For a lighter version, replace some of the coconut milk with fish broth or water.

Equipment and preparation

You need:

– Thermomix TM31, TM5, TM6 or TM7.
– Spatula.
– Measuring spoons and kitchen knife.
– Basmati rice or naan bread as an accompaniment.

Before starting, peel and chop the onion, ginger and garlic. Have the prawns ready and thawed if they are frozen. This will make the recipe flow without interruptions and the spices will cook evenly 🍤🌿.

Step by step instructions

1Grind the aromatics

Place the oil, onion, coriander leaves, ginger and garlic in the glass. Program 10 seconds / speed 5 until there is an aromatic paste.

2Sauté spices

Lower the remains from the walls with the spatula. Add cumin, turmeric, curry, salt and tomato concentrate. Kitchen 5 minutes / Varoma / speed 1 without a beaker so that it evaporates and the aromas intensify.

3Add coconut milk

Add the coconut milk and mix 10 seconds / speed 4 to integrate the flavors well and obtain a creamy sauce.

4Cook the prawns

Add the peeled prawns and program 8-10 minutes / 100°C / reverse rotation / spoon speed. Stir occasionally with a spatula until pink and cooked.

5Plate and decorate

Serve hot, accompanied by basmati rice or naan bread. Sprinkle fresh chopped cilantro on top for a colorful and aromatic finish 🌿🍛.

Pro tips and troubleshooting

🌟 Secrets for a perfect curry

Use fresh or thawed prawns so they don’t release water.
Do not cover the glass while the spices evaporate: it intensifies the flavor.
Stir gently with the spatula to avoid breaking the prawns.
Adjust the salt point at the end.

❌ Common problems

Sauce too thin: Avoid covering the glass; cook a little more to thicken.
Hard prawns: Overcooking; reduce the time if they are very small.
Flat flavor: Add more curry or a squeeze of lemon just before serving.

Variations and customizations

🌶 Spicy: Add ½ teaspoon chili powder or fresh chilli.
🌱 Vegan version: Replace prawns with firm tofu or tempeh and coconut milk with plant-based milk.
🥥 Creamier: Add 50 g more coconut milk and a splash of vegetable cream.
🍋 Citrus touch: A little lime juice at the end enhances the flavors.
🍚 Meal prep: Cook just the sauce and add the prawns when serving.

Serve and accompaniments

Serve in a deep plate, with steamed basmati rice or naan bread for dipping. Sprinkle fresh cilantro and a squeeze of lime for a fresh touch. Ideal for dinners at home, special meals or when you want to surprise your guests with an exotic and creamy dish 🥥🍤.

Storage

🥡 Store the curry in an airtight container in the refrigerator for up to 2 days.
❄️ It is not recommended to freeze the prawns, but the sauce is, up to 1 month.
♨️ Reheat gently over low heat, stirring to maintain the creamy texture.

📋 Recipe card

⏰ Total time: 30 minutes
👥 Servings: 4–6
🔥 Difficulty: Medium

Ingredients:

🫒 40 g oil
🧅 100 g onion
🌿 10 g cilantro
🟡 20 g ginger
🧄 3 cloves garlic
🌶 2 teaspoons ground cumin
💛 ½ teaspoon turmeric
🍛 1 teaspoon curry powder
🧂 1 teaspoon salt
🍅 70 g tomato concentrate
🥥 400 g coconut milk
🍤 800 g peeled raw prawns

Summary steps:

1. Crush aromatics
2. Sauté spices with tomato
3. Add coconut milk and mix
4. Cook prawns
5. Serve with rice or naan and decorate with cilantro

Recipe by Jesus