Thai Prawn Curry

A quick and flavourful Thai-inspired prawn curry with a rich, fragrant sauce of coconut cream, tomatoes and red curry paste. Perfect served over steamed rice for an easy weeknight dinner.

Ingredients

• Raw Frozen Prawns

  ⚖ 400 g None
  kcal/г%DV

  Calories

  34017%

  Protein

  80.4160%

  Total Fat

  2.02%

  Carbohydrates

  0.00%
• Coconut Cream

  ⚖ 50 g 💧 52.6 ml 🥄 3½ tbsp
  kcal/г%DV

  Calories

  1658%

  Protein

  1.83%

  Total Fat

  17.422%

  Carbohydrates

  3.31%
• Vegetable Oil

  ⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
  kcal/г%DV

  Calories

  1326%

  Protein

  0.00%

  Total Fat

  15.019%

  Carbohydrates

  0.00%
• Tinned Tomatos

  ⚖ 400 g None
  kcal/г%DV

  Calories

  663%

  Protein

  3.26%

  Total Fat

  1.01%

  Carbohydrates

  13.95%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Ginger

  ⚖ 2.5 g ¼ pcs
  kcal/г%DV

  Calories

  80%

  Protein

  0.20%

  Total Fat

  0.10%

  Carbohydrates

  1.80%
• Coriander

  ⚖ 2 g ⅛ pcs
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.10%

Also in this recipe

• Thai Red Curry Paste 2 tsp

Instructions

• Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the chopped onion and 1 teaspoon of ginger and cook for a few minutes until softened. Stir in 2 teaspoons of red curry paste and cook for 1 minute more.
• Pour in 400g of chopped tomatoes and 50ml of coconut cream and stir to combine. Bring to the boil, then reduce the heat and simmer for 5 minutes, adding a little boiling water if the sauce becomes too thick.
• Add 400g of raw prawns and cook for 5–10 minutes depending on their size, until they are pink and cooked through. Serve alongside plain rice and scatter with freshly chopped coriander.