Recipe uploaded by

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
2. Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute. Add the stock and stir well then stir in the coriander.

Per serving

294 kcalories, protein 17.3g, carbohydrate 13.5g, fat 19.4 g, saturated fat 14.2g, fibre 1.4g, salt 1.33 g

Latest comments and suggestions

• Vic

  07 September 2008

  Vic rated and commented on this recipe

  

  Super-speedy, super-simple - a treat on a grey, rainy early Autumn day.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ourshell

  09 September 2008

  Ourshell rated and commented on this recipe

  

  Absolutely delicious! Added some steamed broccoli with the prawns, a dash of lime and some noodles to pad it out.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• runnyeyes

  22 September 2008

  runnyeyes rated and commented on this recipe

  

  So easy...and delicious. Excellent recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7237/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp Thai red curry paste
• 400ml tin coconut milk
• 200g sweetcorn , sliced off the cob
• 16 cherry tomatoes , halved
• 200g raw peeled prawns , from a sustainable source
• 500ml chicken or veg stock
• a small bunch coriander , roughly chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 1 tbsp Thai red curry paste
• 400ml tin coconut milk
• 200g sweetcorn , sliced off the cob
• 16 cherry tomatoes , halved
• 200g raw peeled prawns , from a sustainable source
• 500ml chicken or veg stock
• a small bunch coriander , roughly chopped

Per serving

294 kcalories, protein 17.3g, carbohydrate 13.5g, fat 19.4 g, saturated fat 14.2g, fibre 1.4g, salt 1.33 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.