Easy Thai prawn curry

Easy Thai prawn curry

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(267 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4

Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal203
  • fat13g
  • saturates8g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein13g
  • salt1.25g
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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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principal732
2nd Jul, 2020
5.05
Forget the last comment, the cook had clearly not recognised that this was an ‘easy’ Thai recipe ideally suited to midweek. I always prefer to make my own pastes from scratch, but this is ideal for those times you have had a 12 hour shift. Easy is the operative word and the results are great. This is not a recipe for food snobs but for people who work long hours and want something quick and easy. If you like your curry hot then I would recommend adding 3 or 4 teaspoons of paste.
James Foo's picture
James Foo
8th Jan, 2020
Sorry but this is not really a recipe as it uses ready made paste. It's barely a step away from a jar. Anyone can buy a curry jar or paste, fry some onions and follow the directions on the packet. The point of a recipe is surely to provide some nice raw ingredients, like turmeric etc etc.
niamh93
8th Jan, 2020
1.05
Disappointed made loads of food from this site and I love trying new recipes but this is definitely going on my do not do again list! Agree with others tomatoes seem to overpowered and I did use good Thai red curry paste like suggested in comments and used 2 tsp but still this dish is not for us.
Anna Clover's picture
Anna Clover
30th Dec, 2019
2.05
The addition of chopped tomatoes made this taste.. weird. Not how I expect a Thai prawn curry to taste!
lucyatwork
11th Aug, 2019
4.05
This is a regular in our house but I must admit we cook it as Candymac does below. Seriously, take a look at the original recipe, 1- 2 teaspoons of curry paste for 400 g prawns and a can of chopped tomatoes, and it's Sharwoods paste which is not exactly number one in the curry paste world. I use the mythai curry pastes like a lot of other people on the forum, as one person said, that paste could make shoe leather taste good! Also has the advantage of adding a beautiful red colour to the curry, quite now they managed to turn out an orange curry in the picture above using a can of tomatoes beats me:-) love a Thai Prawn curry but so much better when this recipe is modified
Vbreen
1st Jun, 2019
5.05
Nice easy recipe. I added a green pepper to bulk it up.
Katrina Daoud's picture
Katrina Daoud
20th Mar, 2018
5.05
Was really quick and easy. We added probably 4 teaspoons of the curry paste to give it more tang and spice. also added sprinkle of chili powder
Mariblog
25th Nov, 2017
5.05
Cooked the exact recipe today for my family at dinner and they loved it. Thanks ! It was my first time making it
llaura
4th Jul, 2017
5.05
Very good, always delicious
gvidinlieva
24th May, 2017
5.05
Very easy and quick to make..and most importantly - delicious!

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AnaJ
15th Feb, 2020
Can that calorie figure be correct? The coconut paste on its own would be 180 per person I reckon
goodfoodteam's picture
goodfoodteam
18th Feb, 2020
Thank you for your query. We have updated our analysis to reflect revised nutritional figures which came into effect since this recipe was written. You are correct that the coconut cream is one of the main contributors to the calorie count. It’s worth bearing in mind, however, that calorie counts will vary according to the brand used.
Sammac2016
5th May, 2019
Prawns don't need 10 minutes. 5 minutes maximum. Even if they are frozen, if it's pink, it's cooked
Zoe ML
9th Nov, 2017
Slow Cooker: Fry onions, then add 2/3 gloves of garlic and two chilli's w ginger Add 2 tablespoons of soy Add 1 tablespoon of fish sauce Add 1/2 squeezed lime Add 3 medium tomatoes cut into quarters Add the veg (carrots, red pepper, sugar snap peas) Add the paste (like others have said, its so worthwhile buying decent/highend brand rather than supermarket alternative. Depending on paste flavour add kaffir leaves 1-2) Add coconut milk and 1 veg stock (I used whole tin but does end up being more soup-ie rather than thick curry, so half if you want less of a broth) Cook for 3 hours on high Then add raw uncooked frozen prawns for last 30mins (still on high) with cup of peas Serve with loads of coriander and basmati rice!
Monkeyescapade
28th May, 2016
4.05
Good base recipe, low carb and tasty, I enhanced by 1) not including the tomatoes but 2) added:- - tsp of lemon grass paste - tsp coriander paste - 1 clove garlic/1 knob of fresh ginger chopped finely - half of lime / squeezed - gave nice tanginess - baby corns and green beans to
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