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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missmeegs
9th Sep, 2008
4.05
really tastey, i added a touch more red curry paste for a bit more of a bite - Delicious.
sharonbroom's picture
sharonbroom
8th Sep, 2008
5.05
Made this on Friday night and it was great. It was my first attempt at cooking a Thai curry (okay, I guess its cheating a little as it uses a paste) but we loved it. Definately one that I'll cook again.
moc222
4th Sep, 2008
4.05
This was my first attempt at making a Thai Curry and the end result was great. I didn't have a sachet of coconut cream but used some tinned coconut milk instead and it worked fine. I used the 400g of chopped tomatoes but would reduce this next time as I had to add more curry paste to overcome the strong tomato flavour. A very quick and easy dish which I will make again.

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