Easy Thai prawn curry

Easy Thai prawn curry

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(267 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
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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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4th Oct, 2015
Used 3/4 of the tomatoes, splash of lime juice and a few cloves of garlic. Top Qual recipe
13th Jul, 2015
Like others, never used can of chopped tomatoes. Did fry some cherry toms until the skins were splitting and added those as I've done that with Thai duck curry. Always use the mythaicurry pastes we get online so I expected it to be good and it was!
21st Apr, 2015
Having read all of the comments on this recipe and taken in the tips I gave it a go... However, I added garlic, a couple of red chillis and a splash of fish sauce. I also used 3 tablespoons of the Thai red paste and a whole can of coconut milk. I omitted the tinned tomato's completely and having tasted what I cooked do not understand how they would ever have worked in the recipe because it was absolutely delicious!!!!!! I would definitely recommend this to everyone. it definitely needs some veg to bulk it out too. I added sugar snap peas to mine.
29th Mar, 2015
With a few simple tweaks this is a fabulous recipe and a healthier way of enjoying delicious Thai flavours... Has become a firm midweek favourite in our house. I add a splash of fish sauce and lime juice (to taste) and some dried chilli flakes. We usually have this with a 'packet' of lime and coriander microwave rice and salad leaves. Have done with leftover meat from Sunday roast, and added other chopped veg (peppers, spinach) all with good results. I have also found powdered coconut milk useful for recipes like this, as (a) I'm not trying to use up the rest of the tin! and (b) I can control the thickness better.
11th Jan, 2015
Nice but not spectacular, although was easy to make. I found the sauce was a bit watery after I added the frozen raw prawns, will make again using cooked prawns as don't see that using raw added anything (other than expense) to it.
9th Jan, 2015
wow great curry, I took inboard adding garlic and more curry paste
egreenwood20's picture
12th Nov, 2014
Can't tell it's low calorie! Also added in some garlic at the first stage. I've made this twice in the last 2 weeks, and made with vegetables the second time. Served with Wholegrain rice.
28th Sep, 2014
Fab dish with a few adjustments. I added some garlic when cooking the ginger and garlic, and then put in a few peppers and some brocalli. I used about 6 times amount of Thai paste which did make it quite spicy but lovely!!I used a can and a half on plum tomatoes, and 100g creamed coconut, and probably let it simmer for longer than suggested, I added boiling water to loosen it up, it turned out yummy!! Served with with whole grain rice and garlic and coriander nan bread. Would defo make it again!!
29th Jun, 2014
My taste buds must be different to most other people. Yes, this is very easy and quick to make but unless you adapt the recipe massively it really takes of nothing but tomatoes. I used nearly a whole jar of curry paste and still couldn't taste anything but tomatoes. If I am going to adjust a recipe by cutting down on the amount of tomatoes, adding garlic, adding chilli paste, adding peppers etc then it's not this recipe at all but one of my own making. I ate the prawns and threw the rest in the bin (along with the printed off recipe)
29th Apr, 2014
This is now a staple in our house. We've substituted prawns for chicken/quorn, but mainly use Aldi's Aldi pre-cooked Jumbo prawns (frozen section), a bargain at £2.19, sometimes add or leave out the ginger (don't noticeably miss it) and usually bung in a green pepper as they are always left over from the red/yellow/green packs I buy. Preferred curry paste is definitely the Massaman Red Curry Paste from the Thai Taste range and we serve with their sticky thai rice. Nice and simple, quick and tastes great with those juicy prawns. What's not to love!


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