Fish & Seafood Soups & Stews

Japanese-style Prawn Curry

A simple Japanese-style curry with king prawns, aromatic ginger, and curry powder. The roux-based sauce is enriched with soy sauce and honey for a perfect balance of savoury and sweet.

4.7 (3 reviews)
By Ricky Robinson Updated January 23, 2024

This is a straightforward Japanese-style curry with a proper depth of flavour. The sauce is built on a roux of butter, flour, and curry powder, which gives it that characteristic mild richness you get in Japanese curry houses.

The ginger adds a fresh, warming note that works well with the sweetness from the honey and the savoury depth from the soy sauce. It is not an aggressive heat, just a gentle background warmth that makes the whole thing feel balanced.

Japanese curry relies on a good roux for its silky texture and that gentle, rounded flavour that coats everything beautifully.

The onions cook down until soft and sweet, creating a proper base for the sauce. When you add the stock gradually and keep stirring, you end up with a sauce that is thick enough to cling to the rice without being gloopy. The prawns cook quickly and stay tender, which is exactly what you want.

Japanese-style Prawn Curry recipe image

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Japanese-style Prawn Curry

King prawns are a good choice here because they have enough flavour and texture to hold their own against the curry sauce. You want to cook them just until they turn pink and firm up, no longer. Overcooked prawns go rubbery, and there is no rescuing them once that happens.

The fresh chilli and spring onions at the end are not just for looks. They add a bit of crunch and a sharp, fresh contrast to the rich sauce. You can adjust the amount of chilli depending on how much heat you fancy, but even a small amount lifts the whole dish.

Serve this over plain boiled rice so the sauce can do the talking. The rice soaks up the curry, and you get that comforting, satisfying combination of tender prawns, aromatic sauce, and fluffy grains. It is good for a weeknight because it comes together quickly, but it feels a bit special because of the prawns.

Japanese-style Prawn Curry

Curry powder Ginger Prawns
Total Time 45 min
Servings 4 servings
Calories 320 cal
Protein 24g

Ingredients

Equipment Needed

  • Large Saucepan
  • Frying Pan

Instructions

  1. 1
    In a large saucepan, heat 1 tablespoon of garlic oil and then cook the diced onions for 10 minutes until soft.
  2. 2
    Next add in the ginger and cook for another couple of minutes before adding the butter.
  3. 3
    When the butter has melted into the other ingredients, add the plain flour and curry powder then stir well.
  4. 4
    Add stock gradually, continuing to stir well. When all the stock has been added, bring to a simmer and then add the honey and soy sauce.
  5. 5
    Allow the sauce to simmer for another 15 minutes, during which time it will thicken nicely and you can get on with cooking the prawns.
  6. 6
    Heat 1 tablespoon of oil in a pan then add the prawns and cook for a few minutes. When the prawns are cooked through, stir into the sauce.
  7. 7
    Serve in bowls over boiled rice, garnishing with chopped chilli and spring onions.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the hob, adding a splash of stock if the sauce has thickened too much.

Serving Suggestions

Serve over fluffy boiled rice with extra chopped chilli and spring onions on top. A side of pickled ginger or Japanese pickles works nicely too.

Japanese-style Prawn Curry

Rate & Review

4.7 • 3 reviews

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