Alice Rose Prawns overcook faster than almost any other protein, which is why so many prawn curries end up with rubbery, shrunken prawns sitting in an otherwise decent sauce.
The fix is straightforward: build and finish the sauce completely first, then add the prawns for the final two or three minutes only.
That approach also means this curry comes together quickly, since the sauce is the only part that needs any real cooking time.
Why Adding the Prawns Last Keeps Them Tender
Prawns cook through in roughly two to three minutes in a simmering sauce, and every minute beyond that tightens their muscle fibres and squeezes out moisture, which is what turns them rubbery and shrunken.
Simmering them alongside the sauce from the start, as many curry recipes do, means they’re overcooked long before the sauce has developed any depth.
Building the sauce fully first, tasting and seasoning it before the prawns go anywhere near the pan, means the prawns only need the final couple of minutes to cook through.
They go from translucent to opaque and pink, then come straight off the heat.
Ingredients for Gordon Ramsay Prawn Curry
- 500g raw king prawns, peeled and deveined
- 2 tbsp vegetable oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 1 tbsp grated fresh ginger
- 1 green chilli, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut milk
- Juice of 1/2 lime
- Salt, to taste
- Fresh coriander, chopped, to garnish
- Basmati rice, to serve
How to Make Gordon Ramsay Prawn Curry — Step by Step
Step 1 — Cook the Onion
Heat the vegetable oil in a large pan over medium heat. Add the onion and cook for 8 minutes until soft and lightly golden.
Step 2 — Add the Aromatics
Add the garlic, ginger and green chilli, and cook for a further 2 minutes.
Step 3 — Toast the Spices
Add the turmeric, cumin, ground coriander and garam masala. Cook for 1 minute, stirring constantly, until fragrant.
Step 4 — Add the Tomatoes
Stir in the chopped tomatoes and cook for 5 minutes, until slightly reduced.
Step 5 — Add the Coconut Milk
Pour in the coconut milk and bring to a gentle simmer. Cook for 10 minutes, until the sauce has thickened slightly. Season with salt and taste to adjust.
Step 6 — Add the Prawns
Add the prawns to the simmering sauce and cook for just 2–3 minutes, until pink and opaque throughout.
Step 7 — Finish and Serve
Remove from the heat and stir in the lime juice. Garnish with fresh coriander and serve with basmati rice.
My Top Tips for the Best Gordon Ramsay Prawn Curry
Add the prawns only in the final 2–3 minutes, as anything longer will turn them rubbery and shrunken.
Toast the ground spices for a full minute before adding any liquid, as this releases their aroma and removes any raw, dusty taste.
Finish the sauce and taste it for seasoning before the prawns go in, since you won’t have time to adjust it properly once they’re cooking.
Add the lime juice off the heat right at the end, as its brightness fades if it’s simmered in the sauce.
Use raw prawns rather than pre-cooked, as pre-cooked prawns will overcook almost immediately once added to a hot sauce.
Serving Suggestions
Serve with basmati rice and warm naan bread, with a cooling cucumber raita on the side. A squeeze of extra lime at the table lifts the whole dish.
How to Store Gordon Ramsay Prawn Curry
In the fridge: Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, as the prawns will toughen if reheated too aggressively.
In the freezer: The sauce alone freezes well for up to 3 months without the prawns. Freeze the sauce, then add fresh prawns when reheating for the best texture.
Gordon Ramsay Prawn Curry Recipe
Ingredients
Method
- Cook onion 8 minutes until golden.
- Add garlic, ginger and chilli, cook 2 minutes.
- Add ground spices, cook 1 minute.
- Stir in tomatoes, cook 5 minutes.
- Add coconut milk, simmer 10 minutes. Season and taste.
- Add prawns, cook 2–3 minutes until opaque.
- Stir in lime juice off the heat, garnish with coriander, serve with rice.
Notes
Frequently Asked Questions About Gordon Ramsay Prawn Curry
Can I use frozen prawns?
Yes — defrost them fully in the fridge first and pat them dry before adding, as any excess water will thin the sauce.
Why are my prawns rubbery?
This is almost always from cooking them for too long. They need only 2–3 minutes in a simmering sauce, and should come off the heat as soon as they turn opaque.
Can I make this curry ahead of time?
Make the sauce ahead and store or freeze it, then add fresh prawns when reheating. Cooking the prawns ahead and reheating them tends to toughen them.
How can I make this curry spicier?
Add a second green chilli, or a pinch of chilli powder along with the ground spices, adjusting gradually to your preferred heat level.
