Easy Thai prawn curry

Easy Thai prawn curry

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(170 ratings)

By

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
180
protein
20g
carbs
6g
fat
9g
saturates
4g
fibre
1g
sugar
5g
salt
0.86g
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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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Method

  1. Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
  2. Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips

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Comments

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goingback's picture
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Like others, never used can of chopped tomatoes. Did fry some cherry toms until the skins were splitting and added those as I've done that with Thai duck curry. Always use the mythaicurry pastes we get online so I expected it to be good and it was!

charlie0956's picture

Having read all of the comments on this recipe and taken in the tips I gave it a go...
However, I added garlic, a couple of red chillis and a splash of fish sauce.
I also used 3 tablespoons of the Thai red paste and a whole can of coconut milk. I omitted the tinned tomato's completely and having tasted what I cooked do not understand how they would ever have worked in the recipe because it was absolutely delicious!!!!!! I would definitely recommend this to everyone. it definitely needs some veg to bulk it out too. I added sugar snap peas to mine.

MrsC2009's picture
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With a few simple tweaks this is a fabulous recipe and a healthier way of enjoying delicious Thai flavours... Has become a firm midweek favourite in our house. I add a splash of fish sauce and lime juice (to taste) and some dried chilli flakes. We usually have this with a 'packet' of lime and coriander microwave rice and salad leaves. Have done with leftover meat from Sunday roast, and added other chopped veg (peppers, spinach) all with good results. I have also found powdered coconut milk useful for recipes like this, as (a) I'm not trying to use up the rest of the tin! and (b) I can control the thickness better.

frizzy123's picture
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Nice but not spectacular, although was easy to make. I found the sauce was a bit watery after I added the frozen raw prawns, will make again using cooked prawns as don't see that using raw added anything (other than expense) to it.

julieguest's picture
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wow great curry, I took inboard adding garlic and more curry paste

egreenwood20's picture
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Can't tell it's low calorie! Also added in some garlic at the first stage. I've made this twice in the last 2 weeks, and made with vegetables the second time. Served with Wholegrain rice.

ElmarieL's picture
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Fab dish with a few adjustments. I added some garlic when cooking the ginger and garlic, and then put in a few peppers and some brocalli. I used about 6 times amount of Thai paste which did make it quite spicy but lovely!!I used a can and a half on plum tomatoes, and 100g creamed coconut, and probably let it simmer for longer than suggested, I added boiling water to loosen it up, it turned out yummy!! Served with with whole grain rice and garlic and coriander nan bread. Would defo make it again!!

lesley0021's picture
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My taste buds must be different to most other people. Yes, this is very easy and quick to make but unless you adapt the recipe massively it really takes of nothing but tomatoes. I used nearly a whole jar of curry paste and still couldn't taste anything but tomatoes. If I am going to adjust a recipe by cutting down on the amount of tomatoes, adding garlic, adding chilli paste, adding peppers etc then it's not this recipe at all but one of my own making. I ate the prawns and threw the rest in the bin (along with the printed off recipe)

workingmama's picture
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This is now a staple in our house. We've substituted prawns for chicken/quorn, but mainly use Aldi's Aldi pre-cooked Jumbo prawns (frozen section), a bargain at £2.19, sometimes add or leave out the ginger (don't noticeably miss it) and usually bung in a green pepper as they are always left over from the red/yellow/green packs I buy. Preferred curry paste is definitely the Massaman Red Curry Paste from the Thai Taste range and we serve with their sticky thai rice. Nice and simple, quick and tastes great with those juicy prawns. What's not to love!

rosievimes's picture
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Quick and easy to make and tasted good, but I wouldn't say it was anything special. Still, if you're short on time and fancy a curry, then you can't go far wrong with this.

tipsy hobbit's picture

This was a really nice curry; really easy and took no time to make. I used 3 tablespoons of the thai curry paste, added a teaspoon of garlic, threw a sliced red pepper in, and doubled the amount of coconut cream.

I served it with coconut rice (the microwavable stuff you can buy in sachets - I think it was Tilda). Will definitely make this again.

michellesmith9's picture

Quick easy basic recipe to pull together a basic Thai curry. I adapted a little, adding 3 tsp curry paste, a little dried coriander leaves, basil and a couple of chopped kaffir lime leaves. I added some halved cherry tomatoes along with the curry paste and some extra coconut cream to give extra sauce. Top marks all round from the family.

miitch's picture
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I didn't really believe something this simple could taste so great, but I'm happy to admit I was completely wrong - it really does only take 20 minutes to make and it's absolutely delicious. I used about three tablespoons of the paste and added a clove of garlic, a teaspoon of lazy chillies and some fresh coriander, and it was honestly one of the nicest meals I've had in ages - I didn't want it to end. Try it!

CannyFradock's picture

I have made this so many times. It's so healthy and versatile it's gorgeous! I used the basic recipe once and after that I've tried with so many different ingredients and its always lovely which stops it becoming boring. Definitely worth trying! It's gorgeous with chicken or beef and loads of your favourite veggies thrown in. All thrown in one big pot so its perfect if like myself, you are busy with a baby and are trying to get your figure back on track!

yvo2002's picture

Great recipe! I didn't think it would work out well, because it's so easy, but it tasted great!

lelbows's picture

A very tasty, healthy and easy dish which I regularly make. Yum!

mbell88's picture
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Was very tasty. I'm glad I used about 2 tablespoons of curry paste rather than 1-2 teaspoons as suggested.

chazerlaa's picture
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Love this recipe, goes really well with a few red chillies and some peppers just the up the vegetable content and to add a little more heat.

kaitywoohoo's picture

I have made this recipe many times before and it has always been a hit. However one of the guests I am making it for on Saturday is a vegetarian so I need to swap the prawns for something, I was thinking butternut squash? Any suggestions welcome

talbs80's picture
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Very tasty. Like others I added much more red curry paste and a green pepper.

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