Curry Prawns
咖喱虾 · gā lí xiā
Colonial-era curry prawns, mild and creamy.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large prawns大虾🛒 local400 g
- coconut milk椰浆🏮 asian200 ml
- curry powder咖喱粉🏮 asian2 tbsp
- onion洋葱🛒 local½ medium
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Instructions
1Sauté onion and garlic until soft.
🔍 Look for Medium heatVisual: 洋葱变软Onion soft
You know it's right when: Aromatic
2Add curry powder and toast 30 seconds.
🔍 Look for Medium heat 30 secondsVisual: 咖喱飘香Curry fragrant
You know it's right when: Aromatic
3Pour in coconut milk and bring to simmer.
🔍 Look for Medium heatVisual: 酱汁变黄Sauce yellow
You know it's right when: Curry fragrant
4Add prawns and cook 3 minutes.
🔍 Look for Medium heat 3 minutesVisual: 虾肉变白Prawns opaque
You know it's right when: Cooked
5Season with soy sauce and serve.
🔍 Look forVisual: 酱汁浓稠发亮Glossy sauce
You know it's right when: Ready
Tips
- · Use Thai yellow curry powder.
- · Don't boil coconut milk hard.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
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