Prawn curry in a hurry
By Good Food
Minimum shopping, maximum taste, and if Indian’s not your thing make this Thai prawn curry with a simple switch
- Prep:5 mins
Cook:10 mins
Ready in 15 minutes if using fresh prawns - Serves 2
- Easy
Nutrition per serving
- kcal 166
- fat 4g
- saturates 1g
- carbs 11g
- sugars 8g
- fibre 3g
- protein 22g
- salt 1.08g
Ingredients
- 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
- 1 onion, finely sliced
- 200g large raw or cooked prawns, defrosted if frozen
- 400g can chopped tomatoes with garlic
- large bunch coriander, leaves and stalks chopped
Tip
Fragrant coconut currySizzle a couple of tbsp Thai green curry paste in a wok or frying pan for a few moments, then add the prawns and a 400g can reduced-fat coconut milk instead of the tomatoes. Bring to a simmer, then cook until the prawns are cooked through. Add the coriander just before serving.Buying prawns
Look out for prawns labelled ‘North Atlantic’, as they’ve undergone a much shorter journey than farmed prawns from the tropics. North Atlantic prawns also have a delicious, sweet flavour.
Method
Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
