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Kopi Thyme

Prawn Curry



kopi thyme - prawn curry is gluten free, dairy free, peanut free and soy free.


Easiest dinner idea with something new! This curry paste delicately combines the robustness of freshly-ground spices, a subtle level of heat and the complexity of a delectable seafood base. This curry brings together bold and nuanced flavours. The fragrant curry leaves create an aromatic, clinging gravy that envelops every piece of prawn, making it irresistible! This dish pairs perfectly with rice, fried noodles, or fried mantao. To add a creamy texture, consider using evaporated milk, or a soy milk alternative. The addition of onions and their subsequent sweating into the curry produces and boosts sweetness, creating a more intricate taste.

Goes great with all types of seafood, and I daresay even different meats.



Discover your new favourite curry!

Dishes you can make with Prawn Curry:


How to make Prawn Curry traditionally: 

Ready in 20 minutes, serves 2-4

Recommended ingredients for this dish: shrimp 450g-550g, 1 sliced onion 

Garnish: Green onion, chilli

Heat 250 mL Prawn Curry paste on medium heat for 1 minute.  Add 350 mL evaporated milk and 400 mL water and cook for 8-12 minutes on medium-high heat.

Serve with rice, fried noodles or fried mantao.

Other ways to use:

Pasta, stir fry, dip, bake/grill (seafood) and marinade.


Recipe ideas to try:

Simple Creamy Pasta

Easy pasta for a week night with a touch of prawn curry by kopi thyme.

Cozy butternut squash curry soup with prawn curry, use this recipe with Kopi Thyme's Prawn Curry.
Top seafood with this creamy curry sauce on rice and pasta with Kopi Thyme Prawn Curry.


250mL (8.4 fl oz)


Onion, Water, Canola Oil, Lemongrass, Chilli
Pepper, Sugars (Sugar), Salt, Distilled Vinegar,
Fermented Dried Shrimp, Mushroom, Mushroom
Extract, Yeast Extract, Spices, Chilli Powder,
Curry Leaves.

Contains: Seafood

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Customer Reviews

Based on 1 review
Nancy castro
The best time Kopi Thyme

The best sauces for about anything to cook, fish ,meat veggies, I find so many new ways to use these sauces. Really good with baked cod and then finished off with the sauce. I have given this sauce as gifts and have had nothing but great reviews. Keep creating more of these amazing sauces.

This dish has a funny story behind it. Although it is originally Malaysian, it is known as Indonesian Curry Prawn when you order it anywhere in Malaysia. Why, you may ask? No one really knows. Some say it is due to the type of spices used, but since we are overachievers, we’re still on the hunt to find the origin of this dish.

This here is Sara's family recipe for the creamy curry prawn paste, developed by her parents. This was her favourite dish growing up, and she would devour it. In her hometown, Johor Bahru, this is a dish that she gets without fail. It's served in a clay pot to keep it warm.

Sara enjoys eating the curry with fried mantao (a steamed white bun) as it soaks up every bit of the sweetness and creaminess, leaving nothing behind. Sara also loves the curry dredged over fried bee hoon (fried rice vermicelli).

Tao Yee always enjoyed coming over to Sara's place to enjoy this dish, as she loves it just as much. Growing up, this dish was served on special occasions, making it a beloved dish to look forward to.

Whole prawns (with head and shelled) impart an immense umami flavour to the dish.

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