Easy Thai prawn curry

Easy Thai prawn curry

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(187 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 1 tbsp vegetable oil
  • 1 onion, chopped



    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



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • coriander, chopped, to serve (optional)


  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

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

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

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

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

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

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

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

vonnshaz's picture

absolutely delicious!!!

arjunkg's picture

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

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

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

aainsley's picture

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

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

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

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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