Thai · seafood

Thai prawn curry

Name: Thai prawn curry
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbls Vegetable Oil; 1 chopped Onion; 1 tsp Ginger; 2 tsp Thai Red Curry Paste; 400g Tinned Tomatos; 50g Coconut Cream; 400g Raw Frozen Prawns; Chopped Coriander

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil1 tbsp
Onion1
Ginger1 tsp
Thai Red Curry Paste2 tsp
Tinned Tomatos400 g
Coconut Cream50 g
Raw Frozen Prawns400 g
Coriander

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.