Try Maunika Gowardhan's vibrant green coconut prawn curry with chilli, coriander and curry leaves. She's used shell-on prawns as they add so much flavour, although you could make this with shelled prawns as well.
Our fastest prawn curry, this recipe is perfect for a speedy midweek meal. Just give a ready-made paste a lift with a kick of fresh ginger and garlic and you have an (almost) instant curry.
Check out our quick and easy Indian curry recipe packed with juicy prawns, creamy coconut milk and crunchy green beans. This light, fragrant Indian curry originates from Goa and is gluten-free.
This simple prawn masala is super-easy to make, ready in under an hour AND comes in at less than 500 calories, perfect if you're on the 5:2 diet. It's so delicious you'll forget you're being virtuous.
Jamaican jerk curry paste, scotch bonnet chillis and ground allspice give this Caribbean curry plenty of heat. Pack with prawns and sweet potatoes for a nutritional meal ready in 40 minutes.
Massaman curry comes from southern Thailand and is not as fiery as green or red Thai curries. We love the fragrant flavours and the texture that the peanuts add.
Curry doesn't get easier than this! A sizzle of chilli and prawns mixed together in a creamy coconut sauce. Ready in 20 minutes.
One of our mid-week favourites: a 15-minute prawn curry flavoured with coriander and balti paste that has fewer than 250 calories. Serve with rice and a lime pickle yogurt.
Prawn curry in under half an hour, even when you make your own spice paste. Add tamarind and coconut milk for flavour and serve with rice and chapatis.
Black pepper and green chillies give this simple prawn curry vibrance and heat and makes an excellent mid-week meal, as it only takes 30 minutes.
Use king prawns in this impressive curry. Luke Nguyen takes inspiration from the cuisine of Myanmar to create this recipe, taken from his book From China To Vietnam.
This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients prepped it’s quite quick to make. Serve with steamed basmati rice and top the curry with crispy shallots and fried curry leaves, or fresh coriander.