Easy Thai prawn curry

Easy Thai prawn curry

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(150 ratings)

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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

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

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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.

calamitycook's picture

Do you need to do anything to the prawns before you put them in like fry them? I'm a bit nervous about using prawns as I haven't before...

chelle004's picture
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I forgot to star rate it and I meant to say there tomato flavour dominated

chelle004's picture
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I cooked this for a friend on Thursday night and my husband went out for dinner so I was pleased to be able to cook a fish dish (he doesn't like fish). My friend and I really enjoyed it served with Thai fragrant rice from sainsburys. First time I'd used coconut cream, I used blue dragon 200g block which I just cut a quarter off. Used a whole tin of toms which I'd say it needed. Maybe when people use coconut milk instead of cream a whole tin is too much. To mayor flavour did dominate the dish though. I added more paste as others suggested and agree it needed it. I so added frozen peas. Will cook again, probably with chicken instead of prawns for my hubby!

thecherub's picture
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This was good, especially as it was so quick but felt it was lacking something, I think when I cook it again (and I probably will) I will add some vegetables as well. Spinach sounds good and maybe beans and other stirfry ingredients. I also used coconut milk not cream as that was what I had, it was very watery but then I think Thai curries are always a lot thinner than indian ones.

nkybayley's picture
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I made this last night and it was great! Made a few additions though... I added garlic, chopped peppers, seasoning, boiling water and fish sauce. I also like others used 3 tsp of the curry paste and 3/4 tomato.

Will definitely make again!

rickiezayee's picture

No stars! I can only imagine all these rave reviews were comparing this to their usual English diet of jacket potatoes or fishfingers. This is an utterly bland curry that I wouldn't serve up to a pig.

claudiabarriga's picture
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It's nice, but you have to remember to add a little bit of salt.

macskitchen's picture
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Used ground ginger, and like lots of others 3/4 tin of tomatoes. I used 3 tsp of the paste, which gave it a nice zing. Another winner in Mac's kitchen!
Recommended

gill1981's picture

Just finished eating this and thought it was absolutely delicious.I used about 3tsps of paste. This will definitely become a regular in our house. So simple to make too.

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