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)

faye500's picture

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

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.

Jonnyk619's picture

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

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

niamhoc123's picture

Oh and we had it with some basmati rice and naan bread.....Yum!

niamhoc123's picture

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

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

Bland and too much tomato.

azdavies's picture

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

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

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

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

absolutely fabulous!!!

kehoman's picture

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

adamlord's picture

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 ;-)


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