Easy Thai prawn curry
Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.3 out of 5.320 ratingsRate
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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
Freezable
Dairy-free
Egg-free
Gluten-free
Nut-free
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Utterly foolproof rice
A star rating of 4 out of 5.32 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable oil
-
1 onion
chopped
-
1 tsp fresh root ginger
-
1-2 tsp Thai red curry paste
(we used Sharwood's)
-
400g can chopped tomatoes
-
50g sachet coconut cream
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400g raw frozen prawns
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coriander
chopped, to serve (optional)
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Nutrition: per serving
-
kcal156
-
fat8g
-
saturates4g
-
carbs7g
-
sugars6g
low
-
fibre2g
-
protein13g
high
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salt1.19g
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Method
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step 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.
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step 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.
RECIPE TIPS
LIKE THIS?
Try another of our Thai recipes – Thai-style steamed fish, Thai chicken cakes with sweet chilli sauce or Skinny Thai burgers with sweet potato chips & pineapple salsa.
Recipe from Good Food magazine, September 2008
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A star rating of 4.3 out of 5.320 ratings
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