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Easy Thai prawn curry

Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 180
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 5
  • Protein 20
  • Fat 9
  • Fibre 1
  • Salt 0.86

Nutrition per serving

  • Calories 180
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 5
  • Protein 20
  • Fat 9
  • Fibre 1
  • Salt 0.86

Ingredients

  • 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
  • 400g raw frozen prawns
  • coriander, chopped, to serve (optional)

Tip

Like this?
Try another of our Thai recipes, Thai-style steamed fish, Thai chicken cakes with sweet chilli sauce or Thai burgers with salsa & sweet potato wedges.

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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