Easy Thai prawn curry

Easy Thai prawn curry

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(158 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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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

vonnshaz's picture

absolutely delicious!!!

arjunkg's picture
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Would recommend. Very easy to do. Would suggest having more a more liquid texture at the end to have enough sauce to mix the rice with (compared to the picture) - easily done by adding sufficient quantities of cocunt milk.

miikopiiko's picture

I'd agree with some of the contents above - use less tomatoes (3/4 or 1/2 a tin) as it was too watery. I also added a lot more coconut cream and curry paste as it tasted too tomatoey and weak. Was simple and yummy though and I reckon adding lime and garlic and even a red/orange pepper would improve it :)

tanya24's picture
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Fabulous! And so quick to prepare.
I also added 3 tsp of curry paste for more taste

mrssells11's picture

Do you put the prawns in frozen?

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