Easy Thai Prawn Curry
Transport yourself to Thailand with this aromatic and flavorful Thai red curry prawn recipe. The combination of spicy curry paste, creamy coconut cream, and succulent prawns will tantalize your taste buds and bring a taste of Southeast Asia to your kitchen. With each bite, you'll experience a burst of exotic flavors that will leave you craving more. Serve this dish with steamed rice for a complete and satisfying meal.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 203 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.25 milligram of sodium
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