Sri Lankan King Prawn Curry – Paleo Version
Rich in culture, history, and deeply layered flavour, Sri Lankan cuisine is one of South Asia’s best-kept culinary secrets. This Sri Lankan King Prawn Curry draws on the island’s centuries-old spice trade and abundance of fresh seafood to deliver a dish that’s both vibrant and comforting. For lovers of bold, spicy food, this recipe is an absolute must-try.
Located in the Indian Ocean, Sri Lanka has long been at the crossroads of international trade. Its strategic position made it a melting pot of culinary traditions from traders across Asia, Africa, and Europe. Today, this influence can still be tasted in the unique combination of spices and ingredients used in everyday Sri Lankan cooking. Think cinnamon, cardamom, turmeric, mustard seeds, chilli, and curry leaves—all working in harmony to create rich and deeply aromatic meals.
This particular prawn curry is one of the many iconic dishes born from that legacy. Made with juicy king prawns and your choice of vegetables simmered in a rich coconut-based sauce, it’s as satisfying as it is easy to prepare. Whether you’re new to Sri Lankan food or already a fan, this Paleo-friendly version stays true to traditional flavours while using whole, natural ingredients that nourish your body.
Sri Lankan King Prawn Curry
Equipment
- Large heavy-based pan
Ingredients
- 500 g raw tiger prawns shells off
- 2 large courgettes/zucchini finely sliced
- 2 tbsp coconut oil
- 2 medium red onions finely chopped
- 3 birds eye chillis for a medium-hot curry, chopped and deseeded
- 1 tsp ground coriander
- 1 tsp fenugreek powder
- ½ tsp cumin
- ½ tsp fennel seeds crushed
- ½ tsp cardamom pods crushed
- ½ tsp cinnamon
- 3 curry leaves
- 3 pandan leaves
- 3 cloves of garlic crushed
- 4 cm fresh ginger grated
- 1 x 400ml can coconut milk
- Juice of 2 limes
- Small handful fresh coriander to serve
Instructions
- Prepare the Prawns: Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.
- Sauté the Aromatics: Heat the remaining coconut oil in a large pan over medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli, and ginger, and cook for another 2 – 3 minutes.
- Add the Spices: Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.
- Combine Ingredients: Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.
- Finish the Curry: Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.
Notes
- Adjust the amount of chilli to your preferred heat level.
- Feel free to add other vegetables you have on hand for added variety.
- Serve with cauliflower rice or a light salad for a complete meal.
Why King Prawns?
King prawns are a great source of lean protein and contain vital nutrients like selenium, vitamin B12, iodine, and zinc. Their meaty texture makes them perfect for curry dishes, as they hold up well to bold flavours without overcooking quickly like smaller shrimp.
Seafood is a staple of Sri Lankan cuisine, and prawns in particular are a favourite. They absorb spice beautifully and pair exceptionally well with the creamy richness of coconut milk, a classic base in island curries. If you can’t find king prawns, feel free to substitute with tiger prawns, peeled shrimp, or even firm white fish like snapper or cod.
The Importance of Sri Lankan Spices
What sets Sri Lankan curry apart from other South Asian styles is the generous use of deeply toasted and ground spices. Toasting whole spices before grinding intensifies their aroma and adds a slightly smoky undertone. Common spices include:
- Turmeric: Offers anti-inflammatory benefits and gives the dish a golden hue.
- Mustard seeds: Add a sharp, peppery flavour and crackle when heated in oil.
- Coriander and cumin: Provide earthiness and depth.
- Cardamom and cinnamon: Bring a gentle sweetness and warmth.
- Chilli: Packs the punch. Adjust according to your heat preference.
If you’re curious about building a spice pantry, have a look at this round-up of essential herbs and spices to include in your Paleo kitchen.
Choosing Your Vegetables
This recipe calls for courgettes (zucchini), which soften beautifully in the sauce while absorbing its flavours. However, feel free to substitute based on what’s in season or what you have in the fridge. Good alternatives include:
- Sliced aubergine (eggplant)
- Green beans or snake beans
- Cauliflower florets
- Baby spinach or kale added at the end
- Diced sweet potato or pumpkin for a heartier version
Whatever you choose, try to cut vegetables to a uniform size so they cook evenly alongside the prawns.
To Serve: Keep It Paleo
Traditionally, Sri Lankan curry would be served with rice and sambals. For a grain-free Paleo option, you can serve this curry with a generous helping of cauliflower rice. It soaks up the sauce well and keeps the dish light and nutrient-dense.
Alternatively, pair with a crisp green salad dressed simply with lemon juice and olive oil to contrast the richness of the curry. You can also add a dollop of coconut yoghurt on the side for a refreshing cooling element, especially if you're using a heavy hand with the chilli.
Onion Types and Flavour Balance
While the recipe traditionally uses yellow or brown onions for their mellow sweetness, red onions can be used in a pinch. That said, not all onions are equal in flavour. Red onions are slightly sharper and more pungent when raw, but they mellow when cooked. If using red onions, consider slicing them a little finer or giving them extra cooking time to balance the dish.
To get the most from your ingredients, try learning when to use different onions in your meals. For more insights, check out the recipe archive for Paleo dishes using a variety of flavour-building techniques.
Tips for the Perfect Sri Lankan King Prawn Curry
- Don’t overcook the prawns: They only need a few minutes. Add them near the end to avoid rubbery texture.
- Use full-fat coconut milk: This gives the dish its creamy texture. Light versions can be watery and less satisfying.
- Toast your spices: This small step unlocks more flavour and gives your curry an authentic depth.
- Let the curry rest: A few minutes off the heat allows flavours to meld and intensify.
Storing and Reheating Leftovers
This curry stores beautifully, and the flavour only deepens with time. Here’s how to keep it fresh:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Best to freeze before adding prawns. The sauce can be made in advance and frozen for up to 3 months. Defrost, reheat, and then add prawns fresh.
- To reheat: Warm gently on the stove. Avoid boiling once the prawns are added, as they can become tough.
Batch cooking the sauce base without the seafood is a great idea if you’re short on time. Simply thaw and add seafood just before serving for a quick, nutritious dinner.
Is This Curry Paleo-Friendly?
Absolutely. This dish is naturally grain-free, legume-free, and dairy-free. It uses whole food ingredients and relies on healthy fats and high-quality protein. It’s a perfect example of how Paleo meals can be both exciting and globally inspired. You’ll be enjoying authentic Sri Lankan flavour without compromising your health goals or dietary guidelines.
Final Thoughts
Making a curry from scratch may seem intimidating, but this Sri Lankan King Prawn Curry is a great entry point into the world of homemade curries. It’s straightforward, versatile, and packed with nutrients. From the bold spice blend to the rich coconut sauce and tender prawns, every bite offers something memorable.
Whether you’re cooking for one or feeding a family, this recipe is sure to impress. Plus, it’s a great conversation starter if you’re looking to explore more global cuisine while sticking to clean, Paleo-friendly eating.
If you try this curry, I’d love to hear how it turned out. What vegetables did you add? Did you use a different protein? Share your variations in the comments below. And for more globally inspired Paleo meals, don’t forget to sign up for the newsletter and follow along on social media.
