Easy Thai prawn curry

Easy Thai prawn curry

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(226 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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18th Feb, 2016
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!
10th Feb, 2016
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.
11th Jan, 2016
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!
3rd Dec, 2015
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
4th Oct, 2015
Used 3/4 of the tomatoes, splash of lime juice and a few cloves of garlic. Top Qual recipe
13th Jul, 2015
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!
21st Apr, 2015
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.
29th Mar, 2015
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.
11th Jan, 2015
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.
9th Jan, 2015
wow great curry, I took inboard adding garlic and more curry paste


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