Prawn & pea korma

Prawn & pea korma

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(9 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
A simple and super-fast korma, which will feed the whole family in under 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal463
  • fat18g
  • saturates4g
  • carbs53g
  • sugars7g
  • fibre5g
  • protein25g
  • salt2.44g
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  • 1 tbsp vegetable oil
  • 2 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp korma paste
  • 1 cinnamon stick
  • 400ml stock
  • 200g basmati rice, rinsed
  • 200g frozen peas
  • 200g Greek yogurt
  • 200g cooked frozen prawns, defrosted



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 50g ground almond
  • ½ small pack coriander


  1. Heat the vegetable oil in a large frying pan with the onions and soften for 10 mins. Add the korma paste and cinnamon and fry for 3 mins more. Pour in the stock and simmer for another 3 mins.

  2. Meanwhile, cook the basmati rice following pack instructions.

  3. Tip peas and prawns into the korma sauce and gently cook until piping hot. Stir in the Greek yogurt, almonds and seasoning. Discard cinnamon, scatter with coriander and serve with the rice.

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Comments, questions and tips

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11th May, 2015
We loved this Curry. Added a little bit of chilli powder for an extra kick and an extra onion. Will definately make again. Yummy.
26th Nov, 2012
I really enjoyed this curry. I actually found it to be really flavoursome - whether it was the make of korma paste we used or maybe my boyfriend used too much? The sauce wasn't too runny at all, but then again I think he definitely did use to many ground almonds. My only criticism is that I don't think there were enough prawns in the dish to serve 4 people. We had this between 2 and after sharing the prawns between us there was a just lot of onions and peas left over. If 4 people shared this each person would get a stingy amount of prawns each. That said, I think this would be really nice with chicken instead which would bulk out the curry more.
8th Nov, 2012
Good and quick. But not very tasty.
20th Feb, 2012
watery sauce, too spicy, just generally disgusting, won't be making this again!!!! :@
20th Jun, 2011
I have made this quite a few times. It is my eight year old daughter's favourite dinner at the moment. I use Pataks paste and always add a chopped aubergine at the same time as the stock. Simmer until the aubergine is nearly cooked and then continue as per recipe. The aubergine adds a good contrast in texture and makes it a more sustantial dish.
30th Apr, 2011
This recipe is fab as you can have the curry made in the time it takes to boil your rice - so ideal for midweek. It is a curry that my little ones will eat as well
16th Nov, 2010
This was nice and I'd make it again. However, I did leave out the almonds as I felt it would make it too "mild". I do like my curries a lot spicier so I added chilli at the end to mine, but my partner loved it as it was - mind you, he is a wuss with curry! Nice and easy for a midweek meal. Cooked some carrot and cauliflower in with the rice to up the veg - tasty.
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