Easy Thai prawn curry

Easy Thai prawn curry

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(183 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

    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)

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 (187)

patticake1's picture
5

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!

pageface's picture
4

After reading the previous comments I added a couple of garlic cloves and some extra curry paste to give more flavour and the result was delicious! I also added some pepper and mushrooms as I think the curry would have been quite boring without any vegetables. The recipe is really easy and a quick dinner to serve up for the family. I'll definitely be making this again, although next time I might add some chilli to give the curry a bit of a kick.

sarahnmark's picture

Delicious recipe! Add more curry paste for a stronger flavour. One of my favourites!

magdalenas's picture
5

Thumbs up for this recipe - it is delicious. I added a tiny bit of soft brown sugar - it really needed it.

clareg28's picture
4

We tried cooking this for the first time and it was great!! Absolutely loved it and will definately try it again soon!

luby12's picture
5

I love this dish, it's so easy to make and full of flavour. It's also cheap and healthy making it a regular meal in my house.

sixfootaliw's picture
4

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
5

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
2

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
5

Easy, quick, very tasty!

drmark's picture
2

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
2

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
5

This is a family favorite!

barmaid1983's picture
5

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

20orchard3's picture
5

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
5

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.

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