Easy Thai prawn curry

Easy Thai prawn curry

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(194 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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5th Aug, 2011
Very easy and really tasty. Added full can of tomatoes and was still nice & saucy without being watery. Also added red pepper, splash of fish sauce and lots of ginger. Recommended - will be making again.
11th Jul, 2011
Made this last night and absolutely loved it! I did mean to follow the suggestions above and add salt, sugar etc but I forgot and only put in garlic, it was still lovely. Will definitely make again as was so simple and my partner loved it. You can add any veg/extra seasoning etc to your taste, but this is a great base recipe.
4th Jul, 2011
I made this for our dinner tonight and we loved it. Will certainly make again. I added mushroom, garlic, red pepper and a teaspoon of salt and sugar. Best curry I've had in ages!
2nd Jul, 2011
Quick easy recipe. I used less toms. Will make again
13th Jun, 2011
absolutely delicious!!!
11th Jun, 2011
Would recommend. Very easy to do. Would suggest having more a more liquid texture at the end to have enough sauce to mix the rice with (compared to the picture) - easily done by adding sufficient quantities of cocunt milk.
9th Jun, 2011
I'd agree with some of the contents above - use less tomatoes (3/4 or 1/2 a tin) as it was too watery. I also added a lot more coconut cream and curry paste as it tasted too tomatoey and weak. Was simple and yummy though and I reckon adding lime and garlic and even a red/orange pepper would improve it :)
31st May, 2011
Fabulous! And so quick to prepare. I also added 3 tsp of curry paste for more taste
20th May, 2011
Do you put the prawns in frozen?
9th Apr, 2011
Follwed the advice and reduced the amount of tomatos, came out beautifully.


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