Prawn curry in a hurry

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


  • 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


Fragrant coconut curry
Sizzle 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.


  1. 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.

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