Easy Thai prawn curry

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• New Cook

  04 September 2008

  New Cook rated and commented on this recipe

  

  This was my first attempt at making a Thai Curry and the end result was great. I didn't have a sachet of coconut cream but used some tinned coconut milk instead and it worked fine. I used the 400g of chopped tomatoes but would reduce this next time as I had to add more curry paste to overcome the strong tomato flavour. A very quick and easy dish which I will make again.

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• Sharon

  08 September 2008

  Sharon rated and commented on this recipe

  

  Made this on Friday night and it was great. It was my first attempt at cooking a Thai curry (okay, I guess its cheating a little as it uses a paste) but we loved it. Definately one that I'll cook again.

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• MissMeegs

  09 September 2008

  MissMeegs rated and commented on this recipe

  

  really tastey, i added a touch more red curry paste for a bit more of a bite - Delicious.

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• Sarah

  12 September 2008

  Sarah commented on this recipe

  Have made this a couple of times now, I'm glad I read " new cook"''s comment first - I only added around 3 quarters of the tin of tomatoes. Extemely easy & very tasty, will definitely make again!

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• Sarah

  12 September 2008

  Sarah rated and commented on this recipe

  

  Have made this a couple of times now, I'm glad I read " new cook"''s comment first - I only added around 3 quarters of the tin of tomatoes. Extemely easy & very tasty, will definitely make again!

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• StormyRaincloud

  21 September 2008

  StormyRaincloud commented on this recipe

  Delicious. I added some mixed veg and less prawns to make it cheaper and a lot more curry paste. That just wasn't enough :o)

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• Frantic Flapjack

  24 September 2008

  Frantic Flapjack commented on this recipe

  This was really lovely. I added some fresh tomatoes and spinach to bulk it up.

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• Frantic Flapjack

  24 September 2008

  Frantic Flapjack rated and commented on this recipe

  

  Whoops!

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• RAY

  03 October 2008

  RAY rated and commented on this recipe

  

  So simple to make and very tasty. I added mushrooms to it, would maybe add some peppers too next time.

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• Kear

  09 October 2008

  Kear commented on this recipe

  I adapted the recipe slightly and added 1 red pepper and some mushrooms. I also added 1tsp fish sauce, 1tsp sugar, 1tsp salt, 3 kaffir lime leaves and the juice of one lime. I think it made it taste more authenic. I also used 3tsp of paste for more bite. Yum!

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• Doreen

  21 October 2008

  Doreen commented on this recipe

  Delicious and easy. Have made this recipe twice and it is a hit with my family. The second time I made it I added a glove of garlic with the onions and ginger (next time I will add 2) I also added a pinch of sugar and a pinch of salt

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• bethan

  26 October 2008

  bethan rated and commented on this recipe

  

  Really excellent. Thank you for this recipe. I used coconut milk instead of coconut cream.

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• SarahG

  05 November 2008

  SarahG commented on this recipe

  We loved this! I added a lot more curry paste and a garlic clove but found the sauce works great with chicken too. Frantic Flapjack - Did you use tinned or fresh spinach?

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• LouLou

  15 November 2008

  LouLou rated and commented on this recipe

  

  This has been on our menu several times since we first tried it. It's really easy and tastes divine. I added red pepper and fine beans so that it was a one pot meal.

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• Anita

  25 November 2008

  Anita rated this recipe

  

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• lighthouse

  07 January 2009

  lighthouse commented on this recipe

  Help - what is hotter red curry paste or green curry paste - some curry recipes use one and some the other?

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• Jules

  08 January 2009

  Jules commented on this recipe

  Red curry psate is a little hotter, lighthouse but it depends how much you use. This was a good saturday night curry, served with some home made egg fried rice. I added a garlic clove and would probably used coconut milk rather than cream next time as I find the cream a little too coconutty..

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• lighthouse

  13 January 2009

  lighthouse commented on this recipe

  OK thanks - tried it with green curry sauce and hubby thought it could do with more flavour!!

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• Krissy

  14 January 2009

  Krissy rated and commented on this recipe

  

  this was fab as it was so quick and easy to prepare yet tasted gorgeous.

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• Belkey

  28 January 2009

  Belkey rated and commented on this recipe

  

  I also upped the veg content, but thought this was quite watery

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Ingredients

• 1 tbsp vegetable oil
• 1 onion , chopped
• 1 tsp fresh root ginger
• 1-2 tsp Thai red curry paste (we used Sharwood's)
• 400g can chopped tomatoes
• 50g sachet coconut cream
• 400g raw frozen prawns
• coriander , chopped, to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 1 tbsp vegetable oil
• 1 onion , chopped
• 1 tsp fresh root ginger
• 1-2 tsp Thai red curry paste (we used Sharwood's)
• 400g can chopped tomatoes
• 50g sachet coconut cream
• 400g raw frozen prawns
• coriander , chopped, to serve (optional)

Per serving

180 kcalories, protein 20g, carbohydrate 6g, fat 9 g, saturated fat 4g, fibre 1g, sugar 5g, salt 0.86 g

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