Easy Thai prawn curry

Easy Thai prawn curry

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(197 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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28th Sep, 2014
Fab dish with a few adjustments. I added some garlic when cooking the ginger and garlic, and then put in a few peppers and some brocalli. I used about 6 times amount of Thai paste which did make it quite spicy but lovely!!I used a can and a half on plum tomatoes, and 100g creamed coconut, and probably let it simmer for longer than suggested, I added boiling water to loosen it up, it turned out yummy!! Served with with whole grain rice and garlic and coriander nan bread. Would defo make it again!!
29th Jun, 2014
My taste buds must be different to most other people. Yes, this is very easy and quick to make but unless you adapt the recipe massively it really takes of nothing but tomatoes. I used nearly a whole jar of curry paste and still couldn't taste anything but tomatoes. If I am going to adjust a recipe by cutting down on the amount of tomatoes, adding garlic, adding chilli paste, adding peppers etc then it's not this recipe at all but one of my own making. I ate the prawns and threw the rest in the bin (along with the printed off recipe)
29th Apr, 2014
This is now a staple in our house. We've substituted prawns for chicken/quorn, but mainly use Aldi's Aldi pre-cooked Jumbo prawns (frozen section), a bargain at £2.19, sometimes add or leave out the ginger (don't noticeably miss it) and usually bung in a green pepper as they are always left over from the red/yellow/green packs I buy. Preferred curry paste is definitely the Massaman Red Curry Paste from the Thai Taste range and we serve with their sticky thai rice. Nice and simple, quick and tastes great with those juicy prawns. What's not to love!
rosievimes's picture
24th Feb, 2014
Quick and easy to make and tasted good, but I wouldn't say it was anything special. Still, if you're short on time and fancy a curry, then you can't go far wrong with this.
tipsy hobbit's picture
tipsy hobbit
26th Sep, 2013
This was a really nice curry; really easy and took no time to make. I used 3 tablespoons of the thai curry paste, added a teaspoon of garlic, threw a sliced red pepper in, and doubled the amount of coconut cream. I served it with coconut rice (the microwavable stuff you can buy in sachets - I think it was Tilda). Will definitely make this again.
10th Sep, 2013
Quick easy basic recipe to pull together a basic Thai curry. I adapted a little, adding 3 tsp curry paste, a little dried coriander leaves, basil and a couple of chopped kaffir lime leaves. I added some halved cherry tomatoes along with the curry paste and some extra coconut cream to give extra sauce. Top marks all round from the family.
18th Aug, 2013
I didn't really believe something this simple could taste so great, but I'm happy to admit I was completely wrong - it really does only take 20 minutes to make and it's absolutely delicious. I used about three tablespoons of the paste and added a clove of garlic, a teaspoon of lazy chillies and some fresh coriander, and it was honestly one of the nicest meals I've had in ages - I didn't want it to end. Try it!
CannyFradock's picture
9th Aug, 2013
I have made this so many times. It's so healthy and versatile it's gorgeous! I used the basic recipe once and after that I've tried with so many different ingredients and its always lovely which stops it becoming boring. Definitely worth trying! It's gorgeous with chicken or beef and loads of your favourite veggies thrown in. All thrown in one big pot so its perfect if like myself, you are busy with a baby and are trying to get your figure back on track!
29th Jul, 2013
Great recipe! I didn't think it would work out well, because it's so easy, but it tasted great!
17th Jul, 2013
A very tasty, healthy and easy dish which I regularly make. Yum!


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