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 (190)

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.

elisaponsele's picture
3

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
5

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
5

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
5

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
5

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
4

Quick easy recipe. I used less toms. Will make again

vonnshaz's picture

absolutely delicious!!!

arjunkg's picture
5

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
5

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?

natlee89's picture
4

Follwed the advice and reduced the amount of tomatos, came out beautifully.

aainsley's picture
5

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
4

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
1

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
5

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.

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