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Kopi Thyme

Prawn Curry

Regular price $11.99 CAD
Regular price Sale price $11.99 CAD
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The flavours of this paste are subtle with all the fresh spices, a touch of heat and a savoury base of seafood. The fragrance of the curry leaf forms a rich aromatic gravy that clings to every bit of the prawn, making this so irresistible! This dish goes well with rice, fried noodles or fried mantao. The addition of evaporated milk or soy milk (substitute) adds a lovely creaminess to this dish. Adding onions and sweating them into the curry releases and add sweetness, creating a depth of flavour.

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

Prawn Curry is:

  • Artisan Made
  • Gluten Free
  • Nut Free
  • Dairy Free
  • 100% Natural Ingredients
  • No artificial flavours or preservatives


Discover your new favourite curry!

Dishes you can make with Prawn Curry:



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:

ÔĽŅPasta, stir fry, dip and marinade.


250 mL


Water, onion, canola oil, lemongrass, chilli pepper, sugars (sugar), salt, dried shrimp, distilled vinegar, mushroom, mushroom extract, spices, paprika, 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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