Prawn korma recipe

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Mild but full of flavour, the mix of coconut cream and spices give this curry its gorgeous colour.


  • 1tbsp vegetable oil
  • 2 pods green cardamom, remove the seeds and discard the skin
  • ½ tsp crushed black peppers
  • 20 medium size raw prawns, peeled, cleaned and washed
  • 16 asparagus spears, cut into 4cm batons
  • 20 baby carrots, peeled and parboiled
  • 150ml Korma sauce
  • 100ml warm water
  • 4 coriander sprigs for garnish




  1. Heat the oil then sauté the cardamom seeds and crushed black pepper for 1 min before adding the prawns, asparagus and carrots.
  2. Sauté for 2 mins then add the sauce - simmer until prawns are cooked.
  3. Adjust the consistency of the sauce by diluting with warm water.
  4. Garnish with coriander sprigs and serve hot, with steamed rice
Top Tip for making Prawn korma

You can swap the prawns for any delicate fish or vegetables.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies