Easy Thai prawn curry

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Results 181-200

• keithcat

  18 March 2012

  keithcat rated and commented on this recipe

  

  My first attempt at doing a curry, it was very easy and everyone thought it was something special, BUT, I did read the comments made by people and I used coconut milk not the cream about 1/4 tin and I used 3 tsp of curry paste left a little kick but if you like hot currys add more.

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• Elishabailey

  26 March 2012

  Elishabailey rated and commented on this recipe

  

  This was easy to make and gorgeous defo make again

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• A Ainsley

  19 April 2012

  A Ainsley commented on this recipe

  I make this with chicken as not a big prawn fan, gorgeous served with sticky rice.

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• Baz

  21 April 2012

  Baz commented on this recipe

  I'm not a big fan of prawns, but do eat from time to time. I've got to say the Thai curry was delicious. It was easy and quick to make - a real winner!

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• NeekyNoo

  30 April 2012

  NeekyNoo rated and commented on this recipe

  

  Extremely delicious and very easy to make. A new have in our household!

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• Emma Louise

  13 May 2012

  Emma Louise rated this recipe

  

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• Bigspottedcat

  15 May 2012

  Bigspottedcat rated and commented on this recipe

  

  Yeah - Woo Hoo You need JUICE OF 1 LIME + 1 TABLESPOON FISH SAUCE + GARLIC It makes the recipe pop

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• GILL

  18 May 2012

  GILL commented on this recipe

  Just finished eating this and thought it was absolutely delicious.I used about 3tsps of paste. This will definitely become a regular in our house. So simple to make too.

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• Dave Mc

  23 May 2012

  Dave Mc rated and commented on this recipe

  

  Used ground ginger, and like lots of others 3/4 tin of tomatoes. I used 3 tsp of the paste, which gave it a nice zing. Another winner in Mac's kitchen! Recommended

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• claudiabarriga

  17 August 2012

  claudiabarriga rated and commented on this recipe

  

  It's nice, but you have to remember to add a little bit of salt.

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• Rickie

  22 September 2012

  Rickie commented on this recipe

  No stars! I can only imagine all these rave reviews were comparing this to their usual English diet of jacket potatoes or fishfingers. This is an utterly bland curry that I wouldn't serve up to a pig.

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• nkybayley

  28 September 2012

  nkybayley rated and commented on this recipe

  

  I made this last night and it was great! Made a few additions though... I added garlic, chopped peppers, seasoning, boiling water and fish sauce. I also like others used 3 tsp of the curry paste and 3/4 tomato. Will definitely make again!

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• The Cherub

  03 October 2012

  The Cherub rated and commented on this recipe

  

  This was good, especially as it was so quick but felt it was lacking something, I think when I cook it again (and I probably will) I will add some vegetables as well. Spinach sounds good and maybe beans and other stirfry ingredients. I also used coconut milk not cream as that was what I had, it was very watery but then I think Thai curries are always a lot thinner than indian ones.

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• chelle

  17 November 2012

  chelle commented on this recipe

  I cooked this for a friend on Thursday night and my husband went out for dinner so I was pleased to be able to cook a fish dish (he doesn't like fish). My friend and I really enjoyed it served with Thai fragrant rice from sainsburys. First time I'd used coconut cream, I used blue dragon 200g block which I just cut a quarter off. Used a whole tin of toms which I'd say it needed. Maybe when people use coconut milk instead of cream a whole tin is too much. To mayor flavour did dominate the dish though. I added more paste as others suggested and agree it needed it. I so added frozen peas. Will cook again, probably with chicken instead of prawns for my hubby!

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• chelle

  17 November 2012

  chelle rated and commented on this recipe

  

  I forgot to star rate it and I meant to say there tomato flavour dominated

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• KitchenDistaster

  13 January 2013

  KitchenDistaster commented on this recipe

  Do you need to do anything to the prawns before you put them in like fry them? I'm a bit nervous about using prawns as I haven't before...

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• Talbs80

  10 February 2013

  Talbs80 rated and commented on this recipe

  

  Very tasty. Like others I added much more red curry paste and a green pepper.

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• liz

  05 March 2013

  liz rated this recipe

  

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• Stu

  23 April 2013

  Stu rated this recipe

  

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• kaitlynvbryant

  25 April 2013

  kaitlynvbryant commented on this recipe

  I have made this recipe many times before and it has always been a hit. However one of the guests I am making it for on Saturday is a vegetarian so I need to swap the prawns for something, I was thinking butternut squash? Any suggestions welcome

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

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)

Per serving

180 kcalories, protein 20g, carbohydrate 6g, fat 9 g, saturated fat 4g, fibre 1g, sugar 5g, salt 0.86 g

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