Easy Thai prawn curry

Easy Thai prawn curry

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(155 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

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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alexneville's picture

I didn't have any prawns or coconut cream so used a chopped up chicken breast and cooked it in a can of coconut milk for 10 mins instead. It tasted really good to me.

julielou2's picture
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Fantastic - one of the best recipes I've ever found and has become a regular meal in our house. We have ours with red peppers and reduced fat coconut milk with brown rice - we now cook it most weeks. Good with red or green curry paste. Try it if you haven't - you won't regret it.

aheller's picture
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Wow, yummy yummy yummy!!!
We used 1/2 can of reduced fat coconut milk by accident but the curry was still delicious.
Very easy to make, will definitely be making again.
Thank you Good Food!

nidkirm's picture
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made it with spinach. was so easy and very tasty!

florence100's picture
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what a great, easy recipe this is! takes only minutes to prepare and cook. i have made this now on many occasions and will continue to do so.

missbow's picture
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Delicious and easy to make. I also added 1 red pepper

kasia10's picture
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this was fab as it was so quick and easy to prepare tasted gorgeous.

farmersgirl's picture
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Yummy!

sirlewy's picture
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Very good, i also did not use quite the full amount of tomatoes or coconut cream, and it was still very tastey, will do again, fast good recipe

beccabryant's picture
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I've never made a curry let along a Thai curry before!!!

I made this and only used 1tbsp of the paste and 400g of creamy coconut milk as I couldn't get the coconut cream, it was lovely! Would use less coconut milk as it was a bit runnier than I expected, but all the same it tasted lovely!

I served with onion rice!

raychforbes's picture
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Fab!

wjemma's picture
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absolutley lovely! used can of coconut milk instead of cream. also put in about 2 tbsp of paste to make it a bit spicier.....delicious! will be made again and again

patrinelli's picture
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Delicious and incredibly easy to make.

kitchey01's picture

I have made this meal a few times now and must admit that it just gets nicer every time! I find it really easy to make and even easier to eat! My husband and children absolutely love it! YUM!

alexcjohnson's picture
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I have never attempted to make any sort of curry, it was easy, quick and so delicious I am definitely going to keep this recipe and try other fish, meats instead of the prawns.

discoteer_88's picture
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This is amazing considering how easy it is to make. I used a whole jar of m&s green curry paste along with kaffir lime leaves, fish sauce and a dash of lime juice as suggested. I also added pak choi and frozen fine beans. The textures are brilliant and the creamed coconut is perfect. The only downside were the prawns. I ended up using pre-cooked frozen prawns. Fresh prawns would have tasted better.

lanner83's picture
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This curry was delicious! The tomatoey flavour makes a change from the usual creamy red thai curry i make. I added some more veg - red pepper + peas for colour and also some lime juice.

catcooks's picture
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i added baby corn / mangetout / red pepper and used a tin of reduced fat coconut milk rather than coconut cream. too watery (maybe because of the veg additions) but tastes great, easy, and so low kcal will make again. Next time will try with 3/4 can tomatoes like other comments suggest.

saqer78's picture
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Easy and fantastic taste!

mooingzelda's picture
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Loved this recipe - so tasty yet unbelievably healthy! I love coriander so that was a must. I also added a dash of lime juice to each plateful to give it a bit of extra tang - worked wonderfully.

If you're wondering where to get coconut cream from, you can get a box of four sachets, Sharwoods brand, from Tesco's dry goods/world foods section for about 58p.

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