Easy Thai prawn curry

Easy Thai prawn curry

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(187 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal180
  • fat9g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein20g
  • salt0.86g
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  • 1 tbsp vegetable oil
  • 1 onion, chopped



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

  • 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



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

  • coriander, chopped, to serve (optional)


  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.

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Comments (190)

miitch's picture

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

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

chazerlaa's picture

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

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

I forgot to star rate it and I meant to say there tomato flavour dominated

chelle004's picture

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

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

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

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

macskitchen's picture

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!

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.

Bigspottedcat's picture

Yeah - Woo Hoo

It makes the recipe pop

neekynoo's picture

Extremely delicious and very easy to make. A new have in our household!

finefeather's picture

I'm not a big fan of prawns, but do eat from time to time. I've got to say the Thai curry was delicious. It was easy and quick to make - a real winner!


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