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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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!
RosieVimes's picture
24th Feb, 2014
Quick and easy to make and tasted good, but I wouldn't say it was anything special. Still, if you're short on time and fancy a curry, then you can't go far wrong with this.
tipsy hobbit's picture
tipsy hobbit
26th Sep, 2013
This was a really nice curry; really easy and took no time to make. I used 3 tablespoons of the thai curry paste, added a teaspoon of garlic, threw a sliced red pepper in, and doubled the amount of coconut cream. I served it with coconut rice (the microwavable stuff you can buy in sachets - I think it was Tilda). Will definitely make this again.
10th Sep, 2013
Quick easy basic recipe to pull together a basic Thai curry. I adapted a little, adding 3 tsp curry paste, a little dried coriander leaves, basil and a couple of chopped kaffir lime leaves. I added some halved cherry tomatoes along with the curry paste and some extra coconut cream to give extra sauce. Top marks all round from the family.
18th Aug, 2013
I didn't really believe something this simple could taste so great, but I'm happy to admit I was completely wrong - it really does only take 20 minutes to make and it's absolutely delicious. I used about three tablespoons of the paste and added a clove of garlic, a teaspoon of lazy chillies and some fresh coriander, and it was honestly one of the nicest meals I've had in ages - I didn't want it to end. Try it!
CannyFradock's picture
9th Aug, 2013
I have made this so many times. It's so healthy and versatile it's gorgeous! I used the basic recipe once and after that I've tried with so many different ingredients and its always lovely which stops it becoming boring. Definitely worth trying! It's gorgeous with chicken or beef and loads of your favourite veggies thrown in. All thrown in one big pot so its perfect if like myself, you are busy with a baby and are trying to get your figure back on track!
29th Jul, 2013
Great recipe! I didn't think it would work out well, because it's so easy, but it tasted great!
17th Jul, 2013
A very tasty, healthy and easy dish which I regularly make. Yum!
28th May, 2013
Was very tasty. I'm glad I used about 2 tablespoons of curry paste rather than 1-2 teaspoons as suggested.
10th May, 2013
Love this recipe, goes really well with a few red chillies and some peppers just the up the vegetable content and to add a little more heat.


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