Easy Thai prawn curry

Easy Thai prawn curry

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(271 ratings)

Prep: 5 mins Cook: 15 mins


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


  • 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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24th May, 2017
Very easy and quick to make..and most importantly - delicious!
15th May, 2017
Great mid-week easy meal. I used a few chopped plum tomatoes (had no tinned) which I think worked better. Added a sliced red chilli to up the heat a little bit and a half chopped red pepper to up the veg content. 200ml sachet of coconut milk and a dash of fish sauce. I only cooked the prawns for 4 mins...any more and they toughen up. Would make again.
10th Mar, 2017
Cooked it once so far and it was very good. Maybe a little chilli next time.
21st Jan, 2017
Cooked this twice now, last time for 8 people who totally demolished it! As for the bland comments, I agree with Lulu 06 below...change your curry paste, it's the paste that makes the dish! I use the ones from mythaicurry (Google them) and they are streets ahead of anything else I have ever come across. Last time I switched the coconut cream to coconut milk and ditched the tinned tomatoes and it was all the better for it. Lot's of ways to tweak a Thai curry but bland pastes mean a bland curry!
25th Oct, 2016
Great Quick and Easy recipe for a weeknight meal but perhaps a little bland. I added - 1Tbsp Soy Sauce - 1Tbsp Fish Sauce - 2 Kaffir lime leaves - Fresh lime and chopped coriander to serve
13th Oct, 2016
Personally, I was disappointed with this recipe. The tomatoes dominated and it was way too hot rather than spicy and tasty. It was more like spicy tomato soup rather than a curry. I'd suggest the ingredient amounts need to be adjusted to your own personal liking. Never mind.
3rd Oct, 2016
This was lovely. I doubled the sauce too but not the prawns. I removed half the sauce and cooked 250g prawns. Saved the other half in the fridge, heated it and cooked another 250g prawns. Delish both times but I added the full amount of paste (doubled of course). Oh and I added 1 cup of petitpois. For those who said it was bland, switch curry paste brands, learn to cook or stop killing your taste buds with salt.
18th Feb, 2016
This is pretty tasty. I made double the amount (as I batch cook for the week) and ended up using half the amount of prawns (400g as I made double) as having added 400g already there were already lots of prawns and adding another 400g would have meant there would have been tonnes. Will make this again!
10th Feb, 2016
Excellent. 5 stars. I made this with two other Thai dishes and went down a treat with everyone - all males. Care with the cooking time of the prawns - keep it short. I make this the day before and reheated. It worked very well and look forward to making again.
11th Jan, 2016
Fab base recipe as its really versatile what you can do with it! Personally my favourite variation is to add 2-3 tbsps of paste instead of the 2 tsp recommended, 75g of coconut cream to give it a little extra creaminess, along with some ground almonds (i used about 30g) which acts as a thickening agent while providing a lovely texture and adds some flavour as the dish can taste a little bland. I also add 2 pinches of salt (to my own taste). The coriander also adds another flavour profile and just gives it something else! To serve i just used standard basmati rice and plain naan as the curry was flavourful enough. Enjoy folks!


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