Indian Fusion Curry

A Creamy Indian Prawn Curry with a Thai twist for dinner this evening. Why not try it out this week for yourself? Six simple steps to culinary bliss!


2 tbsp olive oil
1 large onion, sliced
1 red pepper, sliced
80g Shemin’s Indian Curry Paste (chilli-free, mild, medium or hot)
20g Shemin’s Thai Curry Paste (green or red)

200ml chopped tomatoes
1 tbsp tomato puree
200ml coconut milk
800g raw prawns
juice of half a lime
handful of chopped coriander


1 – Heat the oil in a pan and fry the onion until soft
2 – Add the red pepper and cook for a couple of minutes
3 – Add Shemin’s Indian Curry Paste and Shemin’s Thai Curry Paste with a splash of water, cook for 3-4 minutes
4 – Add the chopped tomatoes and tomato puree, then cook for 4-5 minutes
5 – Stir in 200ml of coconut milk, then add 800g of raw prawns and cook until the prawns are pink and cooked through. About 4-5 minutes.
6 – Stir in the lime and coriander.

Tip: Once opened all our pastes last four weeks in the fridge, you can also freeze them and they will last a year in the freezer.


Serves 6

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