Easy Thai prawn curry

Easy Thai prawn curry

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(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
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  • 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.

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Comments (190)

jessicago's picture

Great Quick and Easy recipe for a weeknight meal but perhaps a little bland. I added
- 1Tbsp Soy Sauce
- 1Tbsp Fish Sauce
- 2 Kaffir lime leaves
- Fresh lime and chopped coriander to serve

jon_rockey's picture

Personally, I was disappointed with this recipe. The tomatoes dominated and it was way too hot rather than spicy and tasty. It was more like spicy tomato soup rather than a curry. I'd suggest the ingredient amounts need to be adjusted to your own personal liking. Never mind.

Lulu6's picture

This was lovely. I doubled the sauce too but not the prawns. I removed half the sauce and cooked 250g prawns. Saved the other half in the fridge, heated it and cooked another 250g prawns. Delish both times but I added the full amount of paste (doubled of course). Oh and I added 1 cup of petitpois.
For those who said it was bland, switch curry paste brands, learn to cook or stop killing your taste buds with salt.

Phonix's picture

This is pretty tasty. I made double the amount (as I batch cook for the week) and ended up using half the amount of prawns (400g as I made double) as having added 400g already there were already lots of prawns and adding another 400g would have meant there would have been tonnes. Will make this again!

tmreynolds's picture

Excellent. 5 stars. I made this with two other Thai dishes and went down a treat with everyone - all males.

Care with the cooking time of the prawns - keep it short. I make this the day before and reheated. It worked very well and look forward to making again.

win_ning's picture

Fab base recipe as its really versatile what you can do with it!
Personally my favourite variation is to add 2-3 tbsps of paste instead of the 2 tsp recommended, 75g of coconut cream to give it a little extra creaminess, along with some ground almonds (i used about 30g) which acts as a thickening agent while providing a lovely texture and adds some flavour as the dish can taste a little bland. I also add 2 pinches of salt (to my own taste). The coriander also adds another flavour profile and just gives it something else! To serve i just used standard basmati rice and plain naan as the curry was flavourful enough. Enjoy folks!

aboogie's picture

This recipe is disgusting- the prawns turn out chewy and it has no taste..... I was eargerly looking forward to it having read the comments but just an utter waste of money
anyway.... ninja

ChefManDan's picture

Used 3/4 of the tomatoes, splash of lime juice and a few cloves of garlic. Top Qual recipe

goingback's picture

Like others, never used can of chopped tomatoes. Did fry some cherry toms until the skins were splitting and added those as I've done that with Thai duck curry. Always use the mythaicurry pastes we get online so I expected it to be good and it was!

charlie0956's picture

Having read all of the comments on this recipe and taken in the tips I gave it a go...
However, I added garlic, a couple of red chillis and a splash of fish sauce.
I also used 3 tablespoons of the Thai red paste and a whole can of coconut milk. I omitted the tinned tomato's completely and having tasted what I cooked do not understand how they would ever have worked in the recipe because it was absolutely delicious!!!!!! I would definitely recommend this to everyone. it definitely needs some veg to bulk it out too. I added sugar snap peas to mine.

MrsC2009's picture

With a few simple tweaks this is a fabulous recipe and a healthier way of enjoying delicious Thai flavours... Has become a firm midweek favourite in our house. I add a splash of fish sauce and lime juice (to taste) and some dried chilli flakes. We usually have this with a 'packet' of lime and coriander microwave rice and salad leaves. Have done with leftover meat from Sunday roast, and added other chopped veg (peppers, spinach) all with good results. I have also found powdered coconut milk useful for recipes like this, as (a) I'm not trying to use up the rest of the tin! and (b) I can control the thickness better.

frizzy123's picture

Nice but not spectacular, although was easy to make. I found the sauce was a bit watery after I added the frozen raw prawns, will make again using cooked prawns as don't see that using raw added anything (other than expense) to it.

julieguest's picture

wow great curry, I took inboard adding garlic and more curry paste

egreenwood20's picture

Can't tell it's low calorie! Also added in some garlic at the first stage. I've made this twice in the last 2 weeks, and made with vegetables the second time. Served with Wholegrain rice.

ElmarieL's picture

Fab dish with a few adjustments. I added some garlic when cooking the ginger and garlic, and then put in a few peppers and some brocalli. I used about 6 times amount of Thai paste which did make it quite spicy but lovely!!I used a can and a half on plum tomatoes, and 100g creamed coconut, and probably let it simmer for longer than suggested, I added boiling water to loosen it up, it turned out yummy!! Served with with whole grain rice and garlic and coriander nan bread. Would defo make it again!!

lesley0021's picture

My taste buds must be different to most other people. Yes, this is very easy and quick to make but unless you adapt the recipe massively it really takes of nothing but tomatoes. I used nearly a whole jar of curry paste and still couldn't taste anything but tomatoes. If I am going to adjust a recipe by cutting down on the amount of tomatoes, adding garlic, adding chilli paste, adding peppers etc then it's not this recipe at all but one of my own making. I ate the prawns and threw the rest in the bin (along with the printed off recipe)

workingmama's picture

This is now a staple in our house. We've substituted prawns for chicken/quorn, but mainly use Aldi's Aldi pre-cooked Jumbo prawns (frozen section), a bargain at £2.19, sometimes add or leave out the ginger (don't noticeably miss it) and usually bung in a green pepper as they are always left over from the red/yellow/green packs I buy. Preferred curry paste is definitely the Massaman Red Curry Paste from the Thai Taste range and we serve with their sticky thai rice. Nice and simple, quick and tastes great with those juicy prawns. What's not to love!

rosievimes's picture

Quick and easy to make and tasted good, but I wouldn't say it was anything special. Still, if you're short on time and fancy a curry, then you can't go far wrong with this.

tipsy hobbit's picture

This was a really nice curry; really easy and took no time to make. I used 3 tablespoons of the thai curry paste, added a teaspoon of garlic, threw a sliced red pepper in, and doubled the amount of coconut cream.

I served it with coconut rice (the microwavable stuff you can buy in sachets - I think it was Tilda). Will definitely make this again.

michellesmith9's picture

Quick easy basic recipe to pull together a basic Thai curry. I adapted a little, adding 3 tsp curry paste, a little dried coriander leaves, basil and a couple of chopped kaffir lime leaves. I added some halved cherry tomatoes along with the curry paste and some extra coconut cream to give extra sauce. Top marks all round from the family.


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Tips (1)

Monkeyescapade's picture

Good base recipe, low carb and tasty, I enhanced by 1) not including the tomatoes but 2) added:-
- tsp of lemon grass paste
- tsp coriander paste
- 1 clove garlic/1 knob of fresh ginger chopped finely
- half of lime / squeezed - gave nice tanginess
- baby corns and green beans to