Chinese prawn curry recipe

(198 ratings)

This Chinese prawn curry is so simple to make, creamy, spicy, cheap to make and would be a great Friday or Saturday night takeaway alternative

Chinese prawn curry
Preparation Time2 hours 10 mins including marinating
Cooking Time11 mins
Total Time2 hours 21 mins

This Chinese (opens in new tab) prawn curry is deliciously flavoursome and works really well with special fried rice. Oriental curry sauces are usually less spicy hot than Indian ones so are good for more delicate flavours like fish and seafood. Use chunky white fish fillets in this recipe if you don’t like prawns. Serve with traditional homemade fortune cookies for a real oriental feel.


  • 500g headless unpeeled raw prawns
  • 2tbsp light soy sauce
  • 1tbsp rice wine or dry sherry
  • 2tbsp Madras curry paste
  • 1tbsp light brown sugar
  • 2tbsp vegetable oil
  • 2cm piece root ginger, grated
  • 1 small onion, finely chopped
  • A small bunch fresh coriander, finely chopped




  1. Wash and pat dry the prawns and place in a shallow dish. Mix the soy sauce, wine or sherry, curry paste and brown sugar together and mix into the prawns. Cover and chill for 2 hrs to allow the flavours to develop.
  2. Just before serving, heat the oil in a wok or frying pan and stir fry the ginger and garlic for 5 mins to soften but not brown. Add the prawns and marinade along with the coriander and stir fry for 5-6 mins until the prawns are pink all over and cooked through.
  3. Serve immediately in small bowls on top of freshly cooked rice.
Top Tip for making Chinese prawn curry

If you have more time, leave the prawns to marinate over night.


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