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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8th Aug, 2011
Absolutely gorgeous - so quick and easy to make which helps - I used Pataks Tikka Masalla paste instead and i'm going to try it with left over roast chicken tomorrow can't wait!! YUMMY!!
19th Jul, 2011
Really tasty. Added finely chopped ginger & spinach too. We make our curries from scratch, but for a mid-week dinner that fits our current weigh loss programme, it's a great meal.
4th Jun, 2011
I'm a new convert to prawns, since they are cheap (due to constant supermarket reduction), and you need relatively few to make a 'meaty' taste. This is my sort of recipe - gorgeous flavours (I used a tablespoon of tikka masala powder and a tablespoon of balti Pataks paste because that's what I had in). Will do this again and again!
5th Feb, 2011
I made this last night as I love prawns and never had them in a curry and it looked yummy. It lived up to my expectations even my hubby, Sister and brother in law loved it too. We did add few tsp of lazy chilli also lovery.
17th Jan, 2011
very very very nice! :)
15th Dec, 2010
This was a tasty, easy, fast meal. Just the ticket for a weeknight dinner! I used Pataks Madras paste as I like my curry a bit hotter and it was perfect. I also used straight from the freezer king prawns so it took a little longer to cook those through. Definitely one to be made again and again.
10th Dec, 2010
any ideas to make it milder?
3rd Dec, 2010
Made this last niht and it was really nice. We like hot curries so we added extra chilli flakes and WOW, it had a kick. Tasty!
1st Oct, 2010
A firm favourite. Store cupboard ingredients. If I use ready cooked prawns- I always add them just at the end, after the pan has been removed from the heat, thus avoiding rubbery prawns.
5th Jul, 2010
I tried this curry but added cream coconut (the slab type) which tasted great! Also planning to experiment with some dessicated coconut to add some texture. If you would like to learn how to cook other authentic Indian dishes , why not try an Indian cookery class? There are Indian cookery classes running in St Albans, Hertfordshire. Use the following link,


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