Easy Thai prawn curry

Easy Thai prawn curry

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(167 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
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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

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sixfootaliw's picture
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Very easy to make and it is a very tasty curry. Needs some veg added to make a more balanced meal though.

luby12's picture
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Really delicious, cheap, easy to make and tastes wonderful.

falcons's picture

By far the easiest and quickest curry to make in the evening. Just serve with some green vegetables. If you've just finished training, it's great with lentils too.

olivialw's picture
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Just looking at the ingredients I knew I wouldn't exactly be inspired this, but how its got 5 stars from over 100 people is beyond me! Its so boring and bland, added some chilli with the ginger and onion because I knew it would need something but it was still edible but very boring. At least add chillis if you like any kind of spice otherwise there is nothing there, I also used less tomato.

deedee2nd's picture
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Easy, quick, very tasty!

drmark's picture
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Wont be trying this again any time soon....... My Thai food expert next door said that tomatoes just dont feature in Thai cuisine, so that was a mistake - well, a whole can did seem a bit over the top!
Coconut cream apparently does not exist in Thailand either, so that was a mistake too - as I had to hunt around for that, finally finding it in Tesco rather than my local asian food emporium! Coconut milk is what Thais normally use, I'm told. It was all a bit watery and overwhelmed by tomatoes. I think I'll hunt down something more authentic next time.

drmark's picture
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Wont be trying this again any time soon....... My Thai food expert next door said that tomatoes just dont feature in Thai cuisine, so that was a mistake - well, a whole can did seem a bit over the top!
Coconut cream apparently does not exist in Thailand either, so that was a mistake too - as I had to hunt around for that, finally finding it in Tesco rather than my local asian food emporium! Coconut milk is what Thais normally use, I'm told. It was all a bit watery and overwhelmed by tomatoes. I think I'll hunt down something more authentic next time.

olgauk1's picture
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This is a family favorite!

barmaid1983's picture
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used two thirds of the tomatoes and add 2 cloves of garlic, beautiful, loved it.

20orchard3's picture
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did this for friends' added a little fish sauce and frozen peas, used cocconut milk, went down a treat,great

fulgencio's picture

mmm lovely. Took others advise and used less tomatoes & used coconut milk too. Will definately make again - thank you.

fefebish's picture

I did this after a long day at work in London. Grabbed the ingredients, got home, shoved it all together and it was absolutely delicious! I experiment all the time but my daughter said this is one of her favourites! Really flavoursome, filling and satisfying. A real favourite.

deeanne23's picture

Could someone please tell me if you are supposed to put the praws in frozen or defrost them overnight? Thank you.

kattii's picture
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Brilliant! I also added a bit of Brown Mustard seeds to it. I also added some 'alphabet' pasta in it as the prawns weren't that many.. I suppose you could add rice instead of pasta.

elisaponsele's picture
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Good but I followed the advice above and didn't use all the tomato called for, which I think was a good idea. Instead, I skinned some slightly old baby plum tomatoes and "mushed" them up a bit in the cooking. Also, I didn't have any fresh ginger so added dried, ground ginger instead. I think fresh would have been significantly better.

marieb1's picture
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I read the comments before making this recipe, so doubled the curry paste and glad I did. This was a really tasty, filling curry which I'll be making again.

Lovely72's picture
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Very easy and really tasty. Added full can of tomatoes and was still nice & saucy without being watery. Also added red pepper, splash of fish sauce and lots of ginger. Recommended - will be making again.

jessmhand's picture
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Made this last night and absolutely loved it! I did mean to follow the suggestions above and add salt, sugar etc but I forgot and only put in garlic, it was still lovely. Will definitely make again as was so simple and my partner loved it. You can add any veg/extra seasoning etc to your taste, but this is a great base recipe.

aisyandbethsgran's picture
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I made this for our dinner tonight and we loved it. Will certainly make again. I added mushroom, garlic, red pepper and a teaspoon of salt and sugar. Best curry I've had in ages!

james7oaks's picture
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Quick easy recipe. I used less toms. Will make again

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