Easy Thai prawn curry

Easy Thai prawn curry

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(155 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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aainsley's picture
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Made this with chicken as not a huge prawn fan, was absolutely delicious, served with thin noodles. So quick and easy! The other half has been singing its praises.

phwiiii's picture
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as easy as the name suggests! added some extra garlic to it. Next time will add some veg to it - probably peppers and mushrooms to bulk it up a bit.

cakeanyone's picture
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Really glad I read the reviews!! Used only a third of the tomatoes and still took some out! Added lemon juice (didn't have lime), fish sauce, garlic, double the thai paste, noodles and 3/4 tin coconut milk (to try and get rid of the tomato taste). It ended up being really tasty, but only because of the alterations.

billysearle's picture
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After reading the comments, I used 3/4 of the tin of tomatoe's, used approx 300ml of coconut milk, and blended 1 onion, a green pepper, 1 garlic clove and 1 red chilli without seeds. I used the Bart red thai chilli paste. This is a tasty quick and easy meal, next time ill add another teaspoon of paste and another chilli to give it a further kick.

mrsedden's picture

Fabulous recipe and very quick and easy to make! I will definitely be making this again but next time will add another half teaspoon of Red Curry Paste as, although lovely, was slightly too mild.

faye500's picture
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I added some more thai paste and a tsp of chopped chillis. I also used coconut milk instead of cream about 75g. I also added a tsp of garlic granules and some mushrooms. It was gorgeous and just enough spice. I served with uncle bens mild thai curry rice. will definatly make again

lacunacoil's picture
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Great curry! I added 2 more tsp of red curry paste though as it wasn't quite hot enough for my taste.Also added a lot of coriander to the dish whilst cooking as I love dishes heavy on coriander. Would def. make this again.

kimber619's picture
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My girlfriend and I have just cooked this and thought it was fantastic for an easy snack or a full meal if you cook for two instead. My girlfriend isn't so good with spice, but she thought it was lovely and the coconut cream balanced it out into an amazing dish.

Was about £5 for all ingredients but now we have a big tub of curry paste to cook this more so that's a result! :D

sue_milton's picture
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I've made this many times. Very quick and easy to make and tastes very good.

niamhoc123's picture
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Oh and we had it with some basmati rice and naan bread.....Yum!

niamhoc123's picture
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Made this tonight for myself and my boyfriend and we loved it!
Halved all the ingredients, used about a third of the tin of chopped tomatoes and added some red pepper and alot more curry paste. I got the coconut cream in tesco by the way. 4 sachets in a box beside all the jars of indian sauces etc......Over all it is a fabulous, tasty and quick dish to make! My boyfriend has already aaked me to make it again! =]

cheddaredna's picture
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I have made lots of complicated Thai curries but this is as good as any and so easy to make on a work night. I prefer to use spring onions and also add peppers and it's more authentic to replace the coriander with basil.

azdavies's picture
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Bland and too much tomato.

azdavies's picture
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I found this recipe pretty dull. Maybe the curry paste was great, but not really worth a second attempt. It is very easy though.

missxh's picture

Lovely! I make this for two people so half all the ingredients apart from only use 1/3 can of tomatoes and 1/3 can of coconut milk (as cant find coconut cream) i add garlic too, its lovely and so healthy!

jpmoriarty's picture
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Lovely - let it simmer for quite a while to thicken it up nicely, though my attempts to follow the suggestions above for more red paste got out of hand and I think I overdid it a bit (think I did 3tbsp in the end), but it was a really great taste and full of flavour. Used coconut milk instead of cream as find cream really hard to get hold of, but the reducing time helped there. Followed @doreen's suggestion of the garlic, and I think that helped. Unfortunately forgot to try @kear's fish sauce etc, which I will do next time!

rebel1's picture

Yum. I made this last night. I changed it slightly having had a good look through all the previous comments which helped.

Used 2 cloves of garlic with the ginger and onion and added some red pepper.
3 very heaped tsps of the curry paste.
chilli flakes (didn't have a red chilli)
1/2 tin of tomatoes and 1/2 tin of coconut milk.

Gorgeous, will definitely make this again.

absfabs2020's picture
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Yum. I used coconut cream instead of milk which worked well. I also used a bit of brown sugar and I too would use less tomatoes next time.

dreamchef's picture
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I tried this recipe a while back and loved it. I've made it a few times since and I'm making it for my parents sometime.

I made a variation of it when I had vegetarian friends visiting. Its a perfect storecupboard meal as I already had ginger, red thai paste, creamed coconut sachets and timmed tomatoes, so I just replaced the prawns with vegetables. Delicious still. I have made many attempts at vegetarian curries and that was the best yet.

peipin's picture

had to use green curry paste. Also added few frozen peas and a handful of tinned sweet corn. Had some lemon grass sticks so put those in . Never used them before. ( removed afterwards though) I think thats what you are supposed to do. Anyway EXCELLENT.!!!

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