Curried Prawns

Submitted by Paulene Christie

Curried Prawns

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Serving: 4
Prep Time 20 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 35 mins
Servings 4


  • 2 cups full cream milk
  • 2T cornflour
  • 1t curry powder
  • Pinch saffron (crushed and soaked in a a T of warm water for 10mins, while you prep other ingredients)
  • 18 large green/raw prawns
  • (extra T of cornflour in reserve)


  • Whisk milk, 2T cornflour, curry and saffron together and cook in 1.5L slow cooker for 2hrs on low
  • Whisking occasionally to keep lump free
  • After 2hrs if not thick enough add the extra T of cornflour (made into a slurry with a T of tap water) to really thicken up your curry roux – if needed.
  • Add raw prawns and cook for a further 15 minutes on high or until prawns are cooked through and changed colour
  • Serve on rice as an entrée or main
  • (not spicy so you can add more curry if you like some heat in yours)
Tried this recipe?Let us know how it was!

15 thoughts on “Curried Prawns”

  1. This looks fabulous! Just wondering whether I can replace the full cream milk with say Coconut Milk as I cannot have too much dairy? Thanks ❤

  2. This looks really delicious, is the recipe cooked on high the whole time or just the last 15 min when the prawns go in?
    Sorry if it’s a silly question but I want to make sure I do it right lol, it doesn’t say high or low for the first 2 hours of cooking.
    Thank you

  3. I have tried it twice and it has not worked for me. Followed to a t and still runny water sauce and just not nice. So disappointed I really like the look of yours. I suck at this cooking game

    1. What size slow cooker are you using Shelley – that can make a difference to your cooking times to thicken etc
      Are your prawns fresh or frozen or?
      Have you considered increasing your cornflour to an extra spoon if you are finding yours still not thickened enough in your cooker?

  4. Deirdre Andrew

    I’ve made this and it’s really easy and delicious. I added more milk and then rice. It was beautiful.

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