Prawn curry in a hurry

Prawn curry in a hurry

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(84 ratings)

Prep: 5 mins Cook: 10 mins Ready in 15 minutes if using fresh prawns


Serves 2
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
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  • 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g large raw or cooked prawn, defrosted if frozen



    There 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


  1. 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.

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Comments, questions and tips

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17th Jan, 2012
Tasty, easy mid week supper - have made with chicken too - just browned with the onion.
11th Jan, 2012
Super quick and easy. Added some extra veggies and it was yummy. A real hit with all the family. Will make again.
blackbird17's picture
8th Dec, 2011
This is a great recipe and so simple. My husband makes it often and he's no cook! It's really easy to vary it . I often add sliced peppers if I've got some that need using up. Sometimes I do it with butternut squash instead of the prawns for a quick veggie curry. I've also done it with chunky white fish. Thw possibilities are endless!
27th Oct, 2011
mmmm delicious! very easy and very tasty, definately recommend
4th Oct, 2011
In reply to Richard, I agree with Clairella - and would also add that there are times when all we need or want is an idea along with a little mid-week inspiration. I've made this recipe a few times now and it's always delicious and SIMPLE (that's the point) I occasionally add coconut milk powder to add another dimension as the mood takes me and some chopped cherry tomatoes.
29th Sep, 2011
Dear Richard: "28 September 2011 Richard commented on this recipe Can I ask what is innovative about this ? Its straight from the back of a curry paste jar." Some of us don't come on this site for innovative recipes. We come to find quick, easy and affordable meals to cook when the shops are shut and therefore we are unable to peruse the curry paste jar isle. Will rate over the weekend after trying. *Smiley face*
29th Sep, 2011
will try this curry one night and rate it after we've tasted it must say it looks tasty
28th Sep, 2011
I made this with Patak's vindaloo paste, fresh pureed tomatoes and added 150 mls of water - lovely!
28th Sep, 2011
Can I ask what is innovative about this ? Its straight from the back of a curry paste jar.
19th Sep, 2011
Really tasty and very quick and easy to do, have tried it with chicken and it’s just as good, me and my fiancé use Madras curry paste as we like it hot…..will be a regular meal in our house from now on, its also low fat which is always a bonus.


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