Easy Thai prawn curry

Easy Thai prawn curry

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(191 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 Mar, 2011
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.
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.
16th Mar, 2011
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
15th Feb, 2011
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.
12th Feb, 2011
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
9th Feb, 2011
I've made this many times. Very quick and easy to make and tastes very good.
6th Feb, 2011
Oh and we had it with some basmati rice and naan bread.....Yum!
6th Feb, 2011
Made this tonight for myself and my boyfriend and we loved it! Halved all the ingredients, used about a third of the tin of chopped tomatoes and added some red pepper and alot more curry paste. I got the coconut cream in tesco by the way. 4 sachets in a box beside all the jars of indian sauces etc......Over all it is a fabulous, tasty and quick dish to make! My boyfriend has already aaked me to make it again! =]
4th Feb, 2011
I have made lots of complicated Thai curries but this is as good as any and so easy to make on a work night. I prefer to use spring onions and also add peppers and it's more authentic to replace the coriander with basil.
20th Jan, 2011
Bland and too much tomato.


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