Dinner

Prawn, Pea & Tomato Curry Recipe

BySophie Carsel November 15, 2025November 15, 2025

Introduction

This prawn, pea, and tomato curry is a vibrant and flavorful dish that comes together quickly for a satisfying meal. The combination of fresh tomatoes, aromatic spices, and tender prawns creates a delightful balance perfect for any weeknight dinner.

A white bowl filled with a base layer of yellow rice, topped with a saucy layer of cooked shrimp, green peas, and tomato slices, all mixed with a reddish-brown sauce with a slightly chunky texture, garnished with fresh green cilantro leaves. The bowl is placed on a white, square plate over a white marbled surface with part of a woman’s hand holding a piece of flatbread visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp vegetable oil
2 onions, halved, each cut into 6 wedges
6 ripe tomatoes, each cut into 8 wedges
Large knob of fresh root ginger, chopped
6 garlic cloves, roughly chopped
3 tbsp curry paste (we used Patak’s tikka masala paste)
400g shelled raw king prawns
250g frozen peas
Small bunch coriander, leaves chopped
Basmati rice or chapatis, to serve

Instructions

Step 1: Heat the oil in a frying pan over medium heat. Fry the onion wedges until they are soft and beginning to brown, about 5 minutes.
Step 2: Meanwhile, reserve 8 tomato wedges and whizz the remaining tomato pieces in a food processor along with the chopped ginger and garlic until smooth.
Step 3: Add the curry paste to the pan and cook for 30 seconds to release the flavors.
Step 4: Stir in the tomato mixture and the reserved tomato wedges. Increase the heat to high and let it bubble gently for 5 minutes, stirring frequently to prevent the sauce from sticking.
Step 5: Add the prawns and frozen peas to the pan. Simmer until the prawns turn pink and are cooked through.
Step 6: Scatter the chopped coriander over the curry and serve hot with basmati rice or chapatis.

Tips & Variations

If you want to use a slow cooker, blend the oil, ginger, garlic, curry paste, and all but 8 tomato wedges to a paste. Place in the slow cooker with onions and cook on High for 3 hours. Add the reserved tomato wedges, prawns, and peas, then cook for an additional 30 minutes to 1 hour until prawns are cooked. Serve as above.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove or in the microwave until piping hot, being careful not to overcook the prawns to keep them tender.

How to Serve

A white bowl filled with cooked yellow rice at the bottom layer, topped with a mix of cooked shrimp, peas, and cooked tomato pieces in a reddish sauce. Fresh green herbs are scattered on top as a final layer. The bowl is placed on a white square plate resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns instead of fresh?

Yes, frozen prawns work well. Thaw them fully before cooking to ensure even cooking and prevent excess water in the curry.

What can I substitute for the curry paste?

If you don’t have tikka masala paste, you can use any other curry paste you like or make a simple curry sauce using garam masala, turmeric, cumin, and chili powder to taste.