Gordon Ramsay Prawn Curry Recipe
Gordon Ramsay prawn curry is the game-changer my kitchen needed. I used to fumble around with bland sauces, hoping for magic. Then I stumbled upon Ramsay’s approach and realized it’s all about the freshness and layering of flavors. With fresh prawns getting a perfect sear, spices dancing in harmony, and that luscious coconut milk creating silkiness, this dish doesn’t just taste great — it legitimately empowers you to own your kitchen. You’ll save time and impress everyone, all while feeling like a culinary rockstar. Let’s do this!
Gather Your Ingredients for Gordon Ramsay Prawn Curry
Fresh Prawns and Proteins
I use 500 g raw prawns, peeled, deveined, tails on (21–30 count), patted dry and tossed with 1 tsp kosher salt. Dry prawns sear better and won’t steam, so I pat them well. If you can’t find prawns, swap 450 g scallops or firm white fish cut into 2 cm chunks and adjust cooking to 2–3 minutes per side.
Spices and Aromatics
Grab 1 tsp ground turmeric, 1 tsp cumin seeds, 1 tsp coriander powder and ½ tsp chili powder, plus 1 medium onion (150 g) finely chopped, 2 garlic cloves (10 g) minced and 1 in (10 g) ginger, grated. Fresh ginger and garlic pack more flavor than bottled pastes, so I skip them for this gordon ramsay prawn curry. If you’re in a rush, 1 tbsp good curry powder will work, but it won’t match the layered spices.
Liquids and Garnishes
You’ll need 200 ml full-fat coconut milk, 100 ml water or light stock and the juice of ½ lime, plus a handful of cilantro leaves. For extra richness, replace 50 ml water with coconut cream. Finish with lime juice and garnish with fresh coriander and thinly sliced chili for color and a fresh bite.
Preparing the Spice Paste for an Easy Prawn Curry Ramsay Style
Toasting and Grinding Spices
Heat a dry skillet to medium (around 160 °C) and toast 1 tsp cumin seeds and 1 tsp coriander seeds for 1 minute until they smell fragrant—don’t let them blacken. Transfer to a spice grinder and pulse to a fine powder (≈10 s). I grind fresh spices because it makes a noticeable difference over pre-ground jars.
Ginger-Garlic Paste with a Kick
Blend 10 g ginger, 10 g garlic, a pinch of salt and 1 tbsp water in a mini blender for about 30 seconds until smooth, scraping the sides once. If the paste looks too thin, add a pinch of ground turmeric to thicken it slightly and lift the flavor. Keep it fresh and use it quickly for the best punch.
Blending with Coconut Milk
Whisk 2 tbsp coconut milk into the ground spices to form a paste so it won’t clump when it hits the hot pan. Warm that paste gently to about 50 °C before adding to the skillet—cold spikes can make coconut milk split. This step keeps the sauce silky when you build it in the pan.
Step-by-Step Cooking: How to Make Prawn Curry Like Gordon Ramsay
Searing Prawns Properly
Heat 1 tbsp neutral oil to around 180 °C in a heavy skillet and add prawns in a single layer. Sear about 1 minute per side until pink with a little char, working in batches if you need to. Rest them on a plate—they’ll finish in the sauce and won’t overcook while you build the base.
Building the Sauce
Turn the heat down to about 100 °C and add 1 tbsp oil, then sauté the onion until golden, about 5–6 minutes. Stir in the ginger-garlic paste and cook 1–2 minutes, then add the spice-coconut paste and fry until the oil separates, roughly 2 minutes. If you want a quick reference on prawn curry, that link gives useful context.
Simmering to Perfection
Pour in 200 ml coconut milk and 100 ml water, bring the sauce to a gentle simmer at about 85 °C. Return the prawns, season with ½ tsp salt, and simmer uncovered for 3–4 minutes until the sauce thickens and the prawns reach about 60 °C at the core. Finish with lime juice, stir, then remove from the heat so they don’t overcook.
Kitchen Gear and Techniques for Gordon Ramsay Seafood Curry
Pan vs. Grill vs. Oven vs. Air Fryer
A heavy pan on the stovetop gives the best caramelization and control. A grill adds smoke but watch for flare-ups, and the oven at 200 °C will keep prawns warm without browning the sauce. An air fryer at 180 °C crisps prawns in 2–3 minutes, but it’s best for refreshing leftovers rather than cooking the whole dish.
Essential Gadgets and Upgrades
Use a digital probe thermometer and aim for 60 °C core so prawns stay tender rather than rubbery. A spice grinder gives fresher powder and a decent blender makes a silkier paste. No thermometer? Press a prawn—if it springs back, it’s done.
Maintaining Core Temperature
Prawns cook fast, so pull them at 60 °C; they’ll carry over 2–3 °C while resting. Over 65 °C and they get tough, so watch the clock and the probe. I time searing at 1 minute per side, a 3–4 minute simmer, and a 1–2 minute rest for a reliable finish.
Variations and Substitutions for Your Prawn Curry with Turmeric and Cumin
Coconut Milk Alternatives
Swap full-fat coconut milk for 150 g cashew cream (soak cashews and blend) if you want a nutty texture. Greek yogurt can work if you stir it in off the heat at about 50 °C, but avoid boiling after adding it. A splash of dairy cream added in the last minute also works—just don’t let it split.
Bengali Prawn Curry Twist
Replace cumin with 1 tsp nigella seeds, add a bay leaf and 1 tbsp mustard oil for a different profile. Stir in 100 g crushed tomatoes, cut the coconut milk to 100 ml and increase water to 150 ml. Finish with chopped cilantro and slit green chilies for heat and brightness.
Quick Spice Mix Swap
If you’re pressed for time, use 2 tbsp store-bought curry powder and skip the individual spices. Add an extra ½ tsp turmeric for color. It’s a shortcut and you’ll lose some of the layered character, but it gets dinner on the table fast.
Serving Suggestions, Tips & Troubleshooting for Gordon Ramsay Seafood Curry
Pairing and Garnishing
This gordon ramsay prawn curry pairs well with steamed basmati rice (about 150 g dry per person) or warm garlic naan. Offer cooling cucumber raita and mango chutney on the side for contrast. Top the curry with fresh cilantro, sliced red chili and a lime wedge for brightness and color.
Common Mistakes and Fixes
If the sauce is too thin, simmer uncovered at about 95 °C for 2–3 minutes to reduce it. If it’s too salty, add 50 g peeled potato slices, simmer 10 minutes and remove them. If the coconut milk starts to split, take the pan off the heat and whisk in 1 tbsp yogurt off-heat to bring it back together.
Storage and Reheating Guidelines
Cool the curry so it reaches 5 °C core within 2 hours and store in an airtight container in the fridge for up to 2 days. Reheat to 75 °C core, stirring halfway through if you use a microwave to make sure it heats evenly. If the sauce thickens, loosen it with a splash of water or extra coconut milk while reheating.
Gordon Ramsay Prawn Curry
Ingredients
Equipment
Method
- Heat a dry skillet to medium (around 160 °C). Toast cumin and coriander seeds for 1 minute until aromatic. Transfer to a spice grinder and pulse into a fine powder.
- Combine ginger, garlic, a pinch of salt, and 1 tbsp water in a mini blender, blitz for 30 seconds until smooth.
- Whisk 2 tbsp coconut milk into your ground-spice mix to form a paste. Warm gently to 50 °C.
- Heat 1 tbsp oil in a skillet to 180 °C. Sear prawns in a single layer for 1 minute per side until pink, then rest on a plate.
- Lower heat to 100 °C, add 1 tbsp oil, and sauté onion until golden (5–6 minutes). Stir in ginger-garlic paste, cook for 1–2 minutes.
- Add spice-coconut paste, cooking until oil separates (~2 minutes).
- Pour in coconut milk and water, bring to a gentle simmer at 85 °C. Return prawns, season with salt, and simmer uncovered for 3–4 minutes
- Finish with lime juice, stir, and remove from heat.
Nutrition
Notes
Love this recipe?
Give us 5 stars and comment!Video tutorial: gordon ramsay prawn curry
FAQ – gordon ramsay prawn curry
What if my coconut milk splits while cooking?
If it splits, don’t panic! Remove the pan from heat and whisk in a tablespoon of yogurt until smooth. This can save your sauce and restore that creamy texture.
How do I know when prawns are perfectly cooked?
Prawns should turn pink and opaque, and the internal temperature should reach 60 °C. They’ll also spring back when pressed – if they’re rubbery, you’ve pushed them too far!
Can I use frozen prawns for this recipe?
Absolutely! Just make sure to thaw them thoroughly and pat them dry before cooking. Frozen prawns can deliver good results if treated right.
What can I substitute for coconut milk?
For a different twist, use cashew cream for a nutty richness, or Greek yogurt added at the end to keep it creamy. Just remember, they change the flavor a bit!
How can I make the sauce thicker?
If your sauce is too thin, simply simmer uncovered for a few more minutes. This will help concentrate the flavors and thicken it up beautifully.
Conclusion
Just picture it: you whip up this Gordon Ramsay prawn curry, the aroma envelops your kitchen, and the colors gleam in your bowl like a masterpiece. The prawns are tender, the sauce is rich and vibrant, and every bite bursts with freshness. You’ve transformed simple ingredients into something spectacular, a dish you’d be proud to serve guests or enjoy alone after a long day. It feels incredible to finally nail a recipe like this, doesn’t it? Now it’s your turn — make it bold, make it yours.
