Easy Thai prawn curry

Easy Thai prawn curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

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

Comments (190)

houmous83's picture

Simple, easy and delicious! Great for a stress free supper to impress!

gembrunton's picture

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

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

Very easty and tasty

boris1239's picture

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

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

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

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

I also upped the veg content, but thought this was quite watery

krissyb's picture

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..

lighthouse's picture

Help - what is hotter red curry paste or green curry paste - some curry recipes use one and some the other?

lou-wilberfoss's picture

This has been on our menu several times since we first tried it. It's really easy and tastes divine. I added red pepper and fine beans so that it was a one pot meal.

sarahg34's picture

We loved this! I added a lot more curry paste and a garlic clove but found the sauce works great with chicken too. Frantic Flapjack - Did you use tinned or fresh spinach?

bluebird002's picture

Really excellent. Thank you for this recipe. I used coconut milk instead of coconut cream.

squires's picture

Delicious and easy. Have made this recipe twice and it is a hit with my family. The second time I made it I added a glove of garlic with the onions and ginger (next time I will add 2) I also added a pinch of sugar and a pinch of salt


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…