Easy Thai prawn curry

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• Reni

  30 April 2010

  Reni rated and commented on this recipe

  

  This was a real hit with our family. Will be passing the recipe on to friends.

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• Pennine foodie

  15 May 2010

  Pennine foodie rated and commented on this recipe

  

  Really enjoyed making and eating this. Very quick and easy to make. I varied this slightly by making the sauce first, then in a separate pan I fried some prawns and veg and mixed it into the sauce. Will be making this again

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• HollyWoozle

  17 May 2010

  HollyWoozle rated and commented on this recipe

  

  I followed this recipe pretty much exactly (though maybe a touch extra curry paste) and enjoyed the results. I didn't find it watery at all and didn't feel the need to add anything extra, it was nice just served with rice. Also, to clarify for those unsure, I added the prawns straight from frozen and they cooked nicely (and I am still here to tell the tale so fear not!)

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• Sam

  08 June 2010

  Sam rated and commented on this recipe

  

  Really easy. Used king prawns and added green beans to bulk it up.

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• Frances

  20 June 2010

  Frances rated and commented on this recipe

  

  Fantastically easy and quick recipe. Added some extra vegetables: red pepper, baby corn and mushrooms. Delicious.

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• Helen Briggs

  24 June 2010

  Helen Briggs rated and commented on this recipe

  

  Really tasty and easy, I halfed everything to make for two people (still used 2 tsp of curry paste though so had a nice kick) and worked brilliantly. Would definitely make again!

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• Melissadays

  25 June 2010

  Melissadays rated and commented on this recipe

  

  This was the first time i had ever made a thai curry and it was amazing if you want something low fat but tasty give it a try i served it with noodles mmmm

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• Melanie

  27 June 2010

  Melanie rated and commented on this recipe

  

  This is such a delicious recipe! Yummmmm! I used extra coconut cream. Delicious!

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• cookie

  03 July 2010

  cookie commented on this recipe

  yum yum yum so easy peasy.added a little exra curry mix and a glass/ or two of wine simply devine forgot the candle.

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• messyjessie86

  09 July 2010

  messyjessie86 commented on this recipe

  Lovely, I always add lime juice though as I find that this adds bite.

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• JohannaH91

  19 July 2010

  JohannaH91 rated and commented on this recipe

  

  I love this recipe! It's so easy to make so perfect for mid-week dinners. I usually add half a chopped red chilli to give it a bit more bite.

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• redhead

  27 July 2010

  redhead rated and commented on this recipe

  

  Very authentic. I followed the recipe but amended it slightly by using 150ml of coconut milk (reduced fat), 3/4 of a tin of chopped toms, 2 cloves of crushed garlic, 3 kaffir lime leaves, juice of one lime, 3 1/2 tsp of red thai paste for some kick and added mushroom, sliced red peppers and stirred through some fresh spinach at the end. End result was fab and demolished by two but i think it would definitely struggle to serve 4, even with plain rice to soak up the gorgeous flavours!

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• Ruthy

  06 August 2010

  Ruthy rated and commented on this recipe

  

  I didn't have tinned tomatoes or creamed coconut so instead I used a can of reduced fat coconut milk and a good dollop of tomato puree which helped to thicken the sauce nicely. Very tasty result!

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• John

  06 August 2010

  John rated and commented on this recipe

  

  This was great and dead simple to make: works with chicken too. I used 3/4 can tomatoes and added green beans, chopped red pepper and a tablespoon of Thai Fish Sauce.

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• CupcakeNaomi

  09 August 2010

  CupcakeNaomi rated and commented on this recipe

  

  I used 3/4 a can of tomatoes and 1/2 a can of coconut milk but i'd still say a bit watery really and i think there is too much onion for my liking but it's very tasty really!!

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• harleymad

  10 August 2010

  harleymad rated and commented on this recipe

  

  brillant!! and so easy to make!! I added a scotch bonnet to make it extra hot!!!

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• Hannah

  24 August 2010

  Hannah rated this recipe

  

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• Hannah

  24 August 2010

  Hannah commented on this recipe

  I added a 3 times the amount of Thai red curry paste as was much better

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• donnalovescheese

  24 August 2010

  donnalovescheese rated and commented on this recipe

  

  Tasty enought but not at all Thai. I doubled the amount of curry paste recommended by the recipe and the tomatoes still overpowered everything. Still I'd probably make this again as a healthy mid-week meal.

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• proudmama

  24 August 2010

  proudmama rated and commented on this recipe

  

  Very quick, very easy and, best of all, very tasty!

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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 20.0g, carbohydrate 6.0g, fat 9.0 g, saturated fat 4.0g, fibre 1.0g, sugar 5.0g, salt 0.86 g

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