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Michael Weldon’s Prawn Coconut Korma

Fragrant combination of seafood with a blend of coconut and hint of cardamom – sounds like a delight!

25 mins TOTAL TIME
This recipe calls for

Patak’s Korma Paste 290g

Patak’s Korma Paste is a mild spice…

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  • 2 tbs butter 
  • 1 red onion, sliced 
  • 3 tbs Patak’s korma paste 
  • 1 tin diced tomato 
  • 1 tin coconut cream 
  • 16 raw prawns, head and tail left on shell peeled 
  • 2 birds eye chillies, optional 
  • sea salt 


  • coriander sprigs 
  • green chilli, sliced 
  • juice from a lemon cheek 
  • side of rice 


  1. Melt the butter in a hot pan, add the onion, cook until the softened a slightly caramelised. Add the curry paste, fry off until fragrant. Add the tomato and coconut cream, turn the heat down to a simmer and gently reduce.  
  2.  Add the prawns into the reduced gravy, gently simmer until the prawns are cooked through.  
  3.  Serve the prawn curry on the top of steamed rice and garnish with green chilli, coriander sprigs and lemon juice.  Serves 4.

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This recipe calls for

Patak’s Mini Pappadums Plain 75g

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This recipe calls for

Patak’s Ready to Eat Plain Pappadums 58g 6 Pack

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