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Member recipe

Easy Thai Prawn Curry

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Serves 3

Easy-peasy curry for folks new to cooking Thai style. Originally adapted from a recipe in Good Food Magazine. I served it with couscous as I didn't have enough rice in at the time - and it was fabulous. Not strictly speaking Thai - but who cares!

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  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp grated fresh root ginger
  • 1-2 tsp Thai Red Curry paste (take care, some can be very hot!)
  • 400g can chopped tomatoes
  • 50g sachet coconut cream
  • 400g raw frozen prawns
  • coriander, chopped, to serve
  • plain white rice or couscous, to serve


    1. Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened.
    2. Stir in the curry paste and ginger, and cook for 1 minute more.
    3. Pour over the chopped tomatoes and add the coconut cream. Add a little water if necessary, to loosen the mixture.
    4. Bring to the boil, then leave to simmer for 20 mins or so. Add a little more water if the mixture gets too thick.
    5. Tip in the prawns and cook for 5-10 minutes more, depending on how large they are. Serve with plain rice or couscous and sprinkle with a little chopped Coriander, to serve.

Comments, questions and tips

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poshpause's picture
16th Sep, 2008
Asda and Sainsbury's are doing Coconut Cream in sachets now, I think its the Sharwoods one. If you can't get the sachets, just chop a lump from a block of coconut cream, or use Coconut milk and allow longer for the liquid to reduce.
13th Sep, 2008
Very tasty. But where do you get 50g sachet cocnut cream? Is this block or liquid. Can't buy where I live had to use cocnut milk so maybe didn;t thicken as much.
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