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Easy Thai prawn curry

Easy Thai prawn curry

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(178 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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

  • kcalories180
  • fat9g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein20g
  • salt0.86g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped

    Onion

    un-yun

    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

    Prawn

    praw-n

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

  • 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.

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Comments (186)

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.

Bigspottedcat's picture
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Yeah - Woo Hoo
You need JUICE OF 1 LIME + 1 TABLESPOON FISH SAUCE + GARLIC

It makes the recipe pop

neekynoo's picture
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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!

aainsley's picture
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I make this with chicken as not a big prawn fan, gorgeous served with sticky rice.

emmylou27's picture
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This was easy to make and gorgeous defo make again

keithcat's picture
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My first attempt at doing a curry, it was very easy and everyone thought it was something special, BUT, I did read the comments made by people and I used coconut milk not the cream about 1/4 tin and I used 3 tsp of curry paste left a little kick but if you like hot currys add more.

patticake1's picture
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Everyone enjoys this easy curry. I usually add a chilli and use about half a jar of paste to give it a bit more kick!

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