Easy Thai prawn curry

Easy Thai prawn curry

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(195 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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13th Nov, 2011
Wont be trying this again any time soon....... My Thai food expert next door said that tomatoes just dont feature in Thai cuisine, so that was a mistake - well, a whole can did seem a bit over the top! Coconut cream apparently does not exist in Thailand either, so that was a mistake too - as I had to hunt around for that, finally finding it in Tesco rather than my local asian food emporium! Coconut milk is what Thais normally use, I'm told. It was all a bit watery and overwhelmed by tomatoes. I think I'll hunt down something more authentic next time.
3rd Nov, 2011
This is a family favorite!
29th Oct, 2011
used two thirds of the tomatoes and add 2 cloves of garlic, beautiful, loved it.
26th Oct, 2011
did this for friends' added a little fish sauce and frozen peas, used cocconut milk, went down a treat,great
24th Oct, 2011
mmm lovely. Took others advise and used less tomatoes & used coconut milk too. Will definately make again - thank you.
20th Oct, 2011
I did this after a long day at work in London. Grabbed the ingredients, got home, shoved it all together and it was absolutely delicious! I experiment all the time but my daughter said this is one of her favourites! Really flavoursome, filling and satisfying. A real favourite.
13th Oct, 2011
Could someone please tell me if you are supposed to put the praws in frozen or defrost them overnight? Thank you.
8th Oct, 2011
Brilliant! I also added a bit of Brown Mustard seeds to it. I also added some 'alphabet' pasta in it as the prawns weren't that many.. I suppose you could add rice instead of pasta.
27th Sep, 2011
Good but I followed the advice above and didn't use all the tomato called for, which I think was a good idea. Instead, I skinned some slightly old baby plum tomatoes and "mushed" them up a bit in the cooking. Also, I didn't have any fresh ginger so added dried, ground ginger instead. I think fresh would have been significantly better.
25th Aug, 2011
I read the comments before making this recipe, so doubled the curry paste and glad I did. This was a really tasty, filling curry which I'll be making again.


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