Easy Thai prawn curry

Easy Thai prawn curry

  • 1
  • 2
  • 3
  • 4
  • 5
(241 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • coriander, chopped, to serve (optional)

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kasia10
23rd Sep, 2009
5.05
this was fab as it was so quick and easy to prepare tasted gorgeous.
farmersgirl
16th Aug, 2009
5.05
Yummy!
sirlewy
25th Jul, 2009
5.05
Very good, i also did not use quite the full amount of tomatoes or coconut cream, and it was still very tastey, will do again, fast good recipe
beccabryant
20th Jul, 2009
5.05
I've never made a curry let along a Thai curry before!!! I made this and only used 1tbsp of the paste and 400g of creamy coconut milk as I couldn't get the coconut cream, it was lovely! Would use less coconut milk as it was a bit runnier than I expected, but all the same it tasted lovely! I served with onion rice!
raychforbes
12th Jul, 2009
5.05
Fab!
wjemma
2nd Jul, 2009
5.05
absolutley lovely! used can of coconut milk instead of cream. also put in about 2 tbsp of paste to make it a bit spicier.....delicious! will be made again and again
patrinelli
18th Jun, 2009
5.05
Delicious and incredibly easy to make.
kitchey01
6th Jun, 2009
I have made this meal a few times now and must admit that it just gets nicer every time! I find it really easy to make and even easier to eat! My husband and children absolutely love it! YUM!
alexcjohnson
5th Jun, 2009
5.05
I have never attempted to make any sort of curry, it was easy, quick and so delicious I am definitely going to keep this recipe and try other fish, meats instead of the prawns.
discoteer_88
28th May, 2009
5.05
This is amazing considering how easy it is to make. I used a whole jar of m&s green curry paste along with kaffir lime leaves, fish sauce and a dash of lime juice as suggested. I also added pak choi and frozen fine beans. The textures are brilliant and the creamed coconut is perfect. The only downside were the prawns. I ended up using pre-cooked frozen prawns. Fresh prawns would have tasted better.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?