Easy Thai prawn curry

Easy Thai prawn curry

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(264 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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13th Jan, 2013
Do you need to do anything to the prawns before you put them in like fry them? I'm a bit nervous about using prawns as I haven't before...
17th Nov, 2012
I forgot to star rate it and I meant to say there tomato flavour dominated
17th Nov, 2012
I cooked this for a friend on Thursday night and my husband went out for dinner so I was pleased to be able to cook a fish dish (he doesn't like fish). My friend and I really enjoyed it served with Thai fragrant rice from sainsburys. First time I'd used coconut cream, I used blue dragon 200g block which I just cut a quarter off. Used a whole tin of toms which I'd say it needed. Maybe when people use coconut milk instead of cream a whole tin is too much. To mayor flavour did dominate the dish though. I added more paste as others suggested and agree it needed it. I so added frozen peas. Will cook again, probably with chicken instead of prawns for my hubby!
thecherub's picture
3rd Oct, 2012
This was good, especially as it was so quick but felt it was lacking something, I think when I cook it again (and I probably will) I will add some vegetables as well. Spinach sounds good and maybe beans and other stirfry ingredients. I also used coconut milk not cream as that was what I had, it was very watery but then I think Thai curries are always a lot thinner than indian ones.
28th Sep, 2012
I made this last night and it was great! Made a few additions though... I added garlic, chopped peppers, seasoning, boiling water and fish sauce. I also like others used 3 tsp of the curry paste and 3/4 tomato. Will definitely make again!
22nd Sep, 2012
No stars! I can only imagine all these rave reviews were comparing this to their usual English diet of jacket potatoes or fishfingers. This is an utterly bland curry that I wouldn't serve up to a pig.
17th Aug, 2012
It's nice, but you have to remember to add a little bit of salt.
23rd May, 2012
Used ground ginger, and like lots of others 3/4 tin of tomatoes. I used 3 tsp of the paste, which gave it a nice zing. Another winner in Mac's kitchen! Recommended
18th May, 2012
Just finished eating this and thought it was absolutely delicious.I used about 3tsps of paste. This will definitely become a regular in our house. So simple to make too.
Bigspottedcat's picture
15th May, 2012
Yeah - Woo Hoo You need JUICE OF 1 LIME + 1 TABLESPOON FISH SAUCE + GARLIC It makes the recipe pop


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