
Prep: 5 mins Cook: 10 mins Ready in 15 minutes if using fresh prawns
Minimum shopping, maximum taste, and if Indian's not your thing make this Thai prawn curry with a simple switch
Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal166
- fat4g
- saturates1g
- carbs11g
- sugars8g
- fibre3g
- protein22g
- salt1.08g
Ingredients
- 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
- 1 onion, finely sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g large raw or cooked prawn, defrosted if frozen
Prawn
praw-nThere are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 400g can chopped tomato with garlic
- large bunch coriander, leaves and stalks chopped
Method
Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
Comments, questions and tips
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