Easy Thai prawn curry

Easy Thai prawn curry

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(187 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

  • kcal180
  • fat9g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein20g
  • salt0.86g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
    Onion

    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

    Prawn

    praw-n

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

  • coriander, chopped, to serve (optional)

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, questions and tips

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MrsC2009
29th Mar, 2015
5.05
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
11th Jan, 2015
3.8
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
9th Jan, 2015
3.8
wow great curry, I took inboard adding garlic and more curry paste
egreenwood20's picture
egreenwood20
12th Nov, 2014
5.05
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
28th Sep, 2014
3.8
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
29th Jun, 2014
2.55
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
29th Apr, 2014
5.05
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
rosievimes
24th Feb, 2014
3.05
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
tipsy hobbit
26th Sep, 2013
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
10th Sep, 2013
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.

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