Easy Thai prawn curry

Easy Thai prawn curry

  • 1
  • 2
  • 3
  • 4
  • 5
(150 ratings)

By

Magazine subscription – 3 issues for £3

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kehoman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was nice but nothing special really.....

adamlord's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty - Would make again!

I learned the difference between Coconut cream and Creamed coconut (solid!) - turns out I just had to melt the stuff in hot water to use though - and it still tasted good.

minkey's picture

Made this for the first time and it was absolutely lovely. I made with chicken, half can coconut milk, mushrooms & red pepper. I used 1.5 tbsp of green thai paste and served with boiled rice, which I then fried with chopped spring onions. I then scrambled egg on one side of wok and mixed in. My kids also left clean plates ;-)

rachaemn's picture

Loved this recipe - I will definately make again. I accidently added 1/2 a jar of the paste, so it was hot hot hot - but still yummy! I promise to concentrate on the recipe next time I cook! I liked the idea of adding spinach, so might try that next time.

rachaemn's picture

Loved the recipe - will definately make again. I accidently added 1/2 a jar of the paste - opps - so it was hot hot hot, but still loved it! Will concentrate next time I cook I promise. I like the idea of adding spinach

rachaemn's picture

Loved the recipe - will definately make again. I accidently added 1/2 a jar of the paste - opps - so it was hot hot hot, but still loved it! Will concentrate next time I cook I promise. I like the idea of adding spinach

traypot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy and tasted lovely. I put in a garlic clove with the onion and ginger. I also only used half a tin of tomatoes and a lot more curry paste.

norfyjujus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty. Put it with an Indian spinach and chickpea receipe as a vegetable compliment. Perfect Friday night food.One thing couldnt find coconut cream so bought a block of solidified coconut, cut a bit off and threw it in.( also means you can keep the block in the cupboard and use again another time.No waste)

daviesalie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple, very quick and so tasty. Couldn't get raw prawns so had to use cooked ones and reduced the cooking time by a couple of mins. Made the next night with chicken, it was still nice but not as tasty as the prawn version. The prawns give it a lot of flavour.

dancingbunny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really really nice, so quick and easy. We were really hungry and needed something quick and this was just perfect. I also put in some sugarsnap peas that I wanted to use up, and some lime leaves, and I didn't have any fresh coriander but had half a bag in the freezer. Will definitely try to get some fresh coriander as it adds so much flavour for next time I make it, as I will definitely make it again soon!

martinaloeb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this exactly as the recipe and it was way too watery and we had to boil it down a lot more than it says. Next time I would definitely use much less tinned toms.

louiseabrantes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very quick, very easy and, best of all, very tasty!

donnalovescheese's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty enought but not at all Thai. I doubled the amount of curry paste recommended by the recipe and the tomatoes still overpowered everything. Still I'd probably make this again as a healthy mid-week meal.

hannah_1288's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added a 3 times the amount of Thai red curry paste as was much better

cfielder's picture
  • 1
  • 2
  • 3
  • 4
  • 5

brillant!! and so easy to make!! I added a scotch bonnet to make it extra hot!!!

diamonddog14's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used 3/4 a can of tomatoes and 1/2 a can of coconut milk but i'd still say a bit watery really and i think there is too much onion for my liking but it's very tasty really!!

flaskey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was great and dead simple to make: works with chicken too.
I used 3/4 can tomatoes and added green beans, chopped red pepper and a tablespoon of Thai Fish Sauce.

rhfrancis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't have tinned tomatoes or creamed coconut so instead I used a can of reduced fat coconut milk and a good dollop of tomato puree which helped to thicken the sauce nicely. Very tasty result!

lredhead's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very authentic. I followed the recipe but amended it slightly by using 150ml of coconut milk (reduced fat), 3/4 of a tin of chopped toms, 2 cloves of crushed garlic, 3 kaffir lime leaves, juice of one lime, 3 1/2 tsp of red thai paste for some kick and added mushroom, sliced red peppers and stirred through some fresh spinach at the end. End result was fab and demolished by two but i think it would definitely struggle to serve 4, even with plain rice to soak up the gorgeous flavours!

johannah91's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe! It's so easy to make so perfect for mid-week dinners. I usually add half a chopped red chilli to give it a bit more bite.

Pages

Questions

Tips