Easy Thai prawn curry

Easy Thai prawn curry

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(214 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, questions and tips

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Katrina Daoud's picture
Katrina Daoud
20th Mar, 2018
Was really quick and easy. We added probably 4 teaspoons of the curry paste to give it more tang and spice. also added sprinkle of chili powder
25th Nov, 2017
Cooked the exact recipe today for my family at dinner and they loved it. Thanks ! It was my first time making it
4th Jul, 2017
Very good, always delicious
24th May, 2017
Very easy and quick to make..and most importantly - delicious!
15th May, 2017
Great mid-week easy meal. I used a few chopped plum tomatoes (had no tinned) which I think worked better. Added a sliced red chilli to up the heat a little bit and a half chopped red pepper to up the veg content. 200ml sachet of coconut milk and a dash of fish sauce. I only cooked the prawns for 4 mins...any more and they toughen up. Would make again.
10th Mar, 2017
Cooked it once so far and it was very good. Maybe a little chilli next time.
21st Jan, 2017
Cooked this twice now, last time for 8 people who totally demolished it! As for the bland comments, I agree with Lulu 06 below...change your curry paste, it's the paste that makes the dish! I use the ones from mythaicurry (Google them) and they are streets ahead of anything else I have ever come across. Last time I switched the coconut cream to coconut milk and ditched the tinned tomatoes and it was all the better for it. Lot's of ways to tweak a Thai curry but bland pastes mean a bland curry!
25th Oct, 2016
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
13th Oct, 2016
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.
3rd Oct, 2016
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.


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Zoe ML
9th Nov, 2017
Slow Cooker: Fry onions, then add 2/3 gloves of garlic and two chilli's w ginger Add 2 tablespoons of soy Add 1 tablespoon of fish sauce Add 1/2 squeezed lime Add 3 medium tomatoes cut into quarters Add the veg (carrots, red pepper, sugar snap peas) Add the paste (like others have said, its so worthwhile buying decent/highend brand rather than supermarket alternative. Depending on paste flavour add kaffir leaves 1-2) Add coconut milk and 1 veg stock (I used whole tin but does end up being more soup-ie rather than thick curry, so half if you want less of a broth) Cook for 3 hours on high Then add raw uncooked frozen prawns for last 30mins (still on high) with cup of peas Serve with loads of coriander and basmati rice!
28th May, 2016
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