Prawn curry in a hurry

Prawn curry in a hurry

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(83 ratings)

Prep: 5 mins Cook: 10 mins Ready in 15 minutes if using fresh prawns

Easy

Serves 2
Minimum shopping, maximum taste, and if Indian's not your thing make this Thai prawn curry with a simple switch

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal166
  • fat4g
  • saturates1g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein22g
  • salt1.08g
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Ingredients

  • 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

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

  • 200g large raw or cooked prawn, defrosted if frozen
    Prawn

    Prawn

    praw-n

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

  • 400g can chopped tomato with garlic
  • large bunch coriander, leaves and stalks chopped

Method

  1. Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

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Comments (98)

joots16's picture
4

Super quick and easy. Added some extra veggies and it was yummy. A real hit with all the family. Will make again.

blackbird17's picture
5

This is a great recipe and so simple. My husband makes it often and he's no cook!
It's really easy to vary it . I often add sliced peppers if I've got some that need using up. Sometimes I do it with butternut squash instead of the prawns for a quick veggie curry. I've also done it with chunky white fish. Thw possibilities are endless!

xpinktink91x's picture
5

mmmm delicious! very easy and very tasty, definately recommend

susiej's picture
5

In reply to Richard, I agree with Clairella - and would also add that there are times when all we need or want is an idea along with a little mid-week inspiration. I've made this recipe a few times now and it's always delicious and SIMPLE (that's the point) I occasionally add coconut milk powder to add another dimension as the mood takes me and some chopped cherry tomatoes.

clairella1972's picture

Dear Richard:
"28 September 2011
Richard commented on this recipe
Can I ask what is innovative about this ? Its straight from the back of a curry paste jar."

Some of us don't come on this site for innovative recipes. We come to find quick, easy and affordable meals to cook when the shops are shut and therefore we are unable to peruse the curry paste jar isle. Will rate over the weekend after trying. *Smiley face*

colandol's picture

will try this curry one night and rate it after we've tasted it must say it looks tasty

marguerite_caunt's picture
5

I made this with Patak's vindaloo paste, fresh pureed tomatoes and added 150 mls of water - lovely!

richardvtr1000's picture

Can I ask what is innovative about this ? Its straight from the back of a curry paste jar.

oshia26's picture
5

Really tasty and very quick and easy to do, have tried it with chicken and it’s just as good, me and my fiancé use Madras curry paste as we like it hot…..will be a regular meal in our house from now on, its also low fat which is always a bonus.

charlotter09's picture
4

Absolutely gorgeous - so quick and easy to make which helps - I used Pataks Tikka Masalla paste instead and i'm going to try it with left over roast chicken tomorrow can't wait!! YUMMY!!

rjohnson74's picture

Really tasty. Added finely chopped ginger & spinach too.
We make our curries from scratch, but for a mid-week dinner that fits our current weigh loss programme, it's a great meal.

njwilson121's picture
5

I'm a new convert to prawns, since they are cheap (due to constant supermarket reduction), and you need relatively few to make a 'meaty' taste. This is my sort of recipe - gorgeous flavours (I used a tablespoon of tikka masala powder and a tablespoon of balti Pataks paste because that's what I had in). Will do this again and again!

kevans1903's picture

I made this last night as I love prawns and never had them in a curry and it looked yummy. It lived up to my expectations even my hubby, Sister and brother in law loved it too. We did add few tsp of lazy chilli also lovery.

harryjessica29's picture

very very very nice! :)

sackstracy's picture
5

This was a tasty, easy, fast meal. Just the ticket for a weeknight dinner! I used Pataks Madras paste as I like my curry a bit hotter and it was perfect.
I also used straight from the freezer king prawns so it took a little longer to cook those through.
Definitely one to be made again and again.

magicjewel's picture

any ideas to make it milder?

lhmg09's picture
4

Made this last niht and it was really nice. We like hot curries so we added extra chilli flakes and WOW, it had a kick. Tasty!

mrsharrison's picture

A firm favourite. Store cupboard ingredients. If I use ready cooked prawns- I always add them just at the end, after the pan has been removed from the heat, thus avoiding rubbery prawns.

ssg007's picture

I tried this curry but added cream coconut (the slab type) which tasted great! Also planning to experiment with some dessicated coconut to add some texture.

If you would like to learn how to cook other authentic Indian dishes , why not try an Indian cookery class? There are Indian cookery classes running in St Albans, Hertfordshire. Use the following link, www.absoluteindiancookeryclasses.com

blazzingfire's picture
5

Amazing, so quick and taste.

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