Easy Thai prawn curry

Easy Thai prawn curry

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(190 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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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.
4th Apr, 2011
Made this with chicken as not a huge prawn fan, was absolutely delicious, served with thin noodles. So quick and easy! The other half has been singing its praises.
4th Apr, 2011
as easy as the name suggests! added some extra garlic to it. Next time will add some veg to it - probably peppers and mushrooms to bulk it up a bit.
29th Mar, 2011
Really glad I read the reviews!! Used only a third of the tomatoes and still took some out! Added lemon juice (didn't have lime), fish sauce, garlic, double the thai paste, noodles and 3/4 tin coconut milk (to try and get rid of the tomato taste). It ended up being really tasty, but only because of the alterations.


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