Easy Thai prawn curry

Easy Thai prawn curry

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(197 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
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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.

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Comments, questions and tips

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natlee89
9th Apr, 2011
4.05
Follwed the advice and reduced the amount of tomatos, came out beautifully.
aainsley
4th Apr, 2011
5.05
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.
phwiiii
4th Apr, 2011
4.05
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.
cakeanyone
29th Mar, 2011
1.05
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.
billysearle
28th Mar, 2011
5.05
After reading the comments, I used 3/4 of the tin of tomatoe's, used approx 300ml of coconut milk, and blended 1 onion, a green pepper, 1 garlic clove and 1 red chilli without seeds. I used the Bart red thai chilli paste. This is a tasty quick and easy meal, next time ill add another teaspoon of paste and another chilli to give it a further kick.
mrsedden
19th Mar, 2011
Fabulous recipe and very quick and easy to make! I will definitely be making this again but next time will add another half teaspoon of Red Curry Paste as, although lovely, was slightly too mild.
faye500
16th Mar, 2011
5.05
I added some more thai paste and a tsp of chopped chillis. I also used coconut milk instead of cream about 75g. I also added a tsp of garlic granules and some mushrooms. It was gorgeous and just enough spice. I served with uncle bens mild thai curry rice. will definatly make again
lacunacoil
15th Feb, 2011
4.05
Great curry! I added 2 more tsp of red curry paste though as it wasn't quite hot enough for my taste.Also added a lot of coriander to the dish whilst cooking as I love dishes heavy on coriander. Would def. make this again.
Jonnyk619
12th Feb, 2011
3.05
My girlfriend and I have just cooked this and thought it was fantastic for an easy snack or a full meal if you cook for two instead. My girlfriend isn't so good with spice, but she thought it was lovely and the coconut cream balanced it out into an amazing dish. Was about £5 for all ingredients but now we have a big tub of curry paste to cook this more so that's a result! :D
sue_milton
9th Feb, 2011
5.05
I've made this many times. Very quick and easy to make and tastes very good.

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