Easy Thai prawn curry

Easy Thai prawn curry

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(166 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
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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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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.!!!

katie29's picture

This was really easy to make..
I bought green paste by accident and still tasted great!
Also my sauce was quite thick but when I added the frozen prawns the water from the prawns thinned it out.. As if I had added water to the sauce, it would of been very watery.
My first attemp at a Thai curry and me and my boyfriend were very impressed! Will make again!

jzietman's picture
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absolutely fabulous!!!

kehoman's picture
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This was nice but nothing special really.....

adamlord's picture
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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
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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
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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
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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
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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
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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
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Very quick, very easy and, best of all, very tasty!

donnalovescheese's picture
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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.

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