Easy Thai prawn curry

Easy Thai prawn curry

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(156 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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lawilson76's picture
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I've made this 4 times since Valentines. It's so simple and tastes fab! I make it with chicken as my hubby won't eat prawns and I add a little milk to thin it down rather than water as it makes it creamier.

suzieboosey's picture
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Really enjoyable and simple to do

jmistovski's picture
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very nice indeed. left out corriander (as we're not fans) but added garlic - still great!

houmous83's picture
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I cooked this for myself and my girlfriend and we both thought it was delicious. I upped the red paste (3tsps) and reduced the tomato as well as upping the amount of coconut milk. We will definately be having it again

teskey's picture

So tasty and ever so easy and quick. I was a bit heavy handed with the paste but it was still delicious. Will definately make again.

houmous83's picture
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Simple, easy and delicious! Great for a stress free supper to impress!

gembrunton's picture
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Really tasty and simple recipe. I userd a whole can of tomatoes, 1.5 tbsp of curry paste and added a chopped orange pepper and sliced fresh chilli, and served it with naan, basmati and mango chutney. Cheap meal, but still special enough to serve up for guests.

imacanna's picture

Hi, can someone tell me how much coconut milk to use if using instead of coconut cream?

sally123's picture
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Easy to make, tasty and filling.

katecrotty's picture

Do you actually add the prawns frozen or defrost them first?

luziat's picture

Very good, but added more curry paste for a bit of bite! Would make it again, maybe with chicken instead of prawn though because that would be cheaper

debbyn's picture
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Very easty and tasty

boris1239's picture
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I tried this as an alternative for some veggies at a dinner party and it went down an absolute storm so would deffinatly do again.

rebeccai's picture
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Made this on friday night-it was really quick and easy but it did need 2 tablespoons of red curry paste to give it a kick !

pastafagioli's picture
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This was such an easy recipe. I added chilli flakes, garlic and substituted the thai paste for a left over rogan josh paste that needed to be used up. Delicious!

mojito84's picture
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Excellent recipe, full of flavour and definitely very easy. I tested a mixture of everybodys suggestions and used low fat coconut milk, 1 red pepper and some mushrooms, half the amount of prawns, 2 cloves of garlic, drop of fish sauce and juice of half a lime. This made enough for two large portions served with Thai style rice.

eleanormayo's picture
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I also upped the veg content, but thought this was quite watery

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

lighthouse's picture

OK thanks - tried it with green curry sauce and hubby thought it could do with more flavour!!

pookalina's picture

Red curry psate is a little hotter, lighthouse but it depends how much you use. This was a good saturday night curry, served with some home made egg fried rice. I added a garlic clove and would probably used coconut milk rather than cream next time as I find the cream a little too coconutty..

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