Easy Thai prawn curry

Easy Thai prawn curry

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(158 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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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
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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
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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

rosiebaby's picture

I adapted the recipe slightly and added 1 red pepper and some mushrooms. I also added 1tsp fish sauce, 1tsp sugar, 1tsp salt, 3 kaffir lime leaves and the juice of one lime. I think it made it taste more authenic. I also used 3tsp of paste for more bite. Yum!

u503811's picture
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So simple to make and very tasty. I added mushrooms to it, would maybe add some peppers too next time.

Frantic Flapjack's picture
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Whoops!

Frantic Flapjack's picture
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This was really lovely. I added some fresh tomatoes and spinach to bulk it up.

stormyraincloud's picture

Delicious. I added some mixed veg and less prawns to make it cheaper and a lot more curry paste. That just wasn't enough :o)

sarahben's picture
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Have made this a couple of times now, I'm glad I read " new cook"''s comment first - I only added around 3 quarters of the tin of tomatoes. Extemely easy & very tasty, will definitely make again!

sarahben's picture
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Have made this a couple of times now, I'm glad I read " new cook"''s comment first - I only added around 3 quarters of the tin of tomatoes.

Extemely easy & very tasty, will definitely make again!

missmeegs's picture
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really tastey, i added a touch more red curry paste for a bit more of a bite - Delicious.

sharonbroom's picture
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Made this on Friday night and it was great. It was my first attempt at cooking a Thai curry (okay, I guess its cheating a little as it uses a paste) but we loved it. Definately one that I'll cook again.

moc222's picture
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This was my first attempt at making a Thai Curry and the end result was great. I didn't have a sachet of coconut cream but used some tinned coconut milk instead and it worked fine. I used the 400g of chopped tomatoes but would reduce this next time as I had to add more curry paste to overcome the strong tomato flavour. A very quick and easy dish which I will make again.

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