Quick Thai red prawn curry
Chef DefneKitchen Studio chef · October 14, 2026A fast prawn curry built on red Thai curry paste, tomatoes and coconut cream, ready in under 20 minutes. Serve it with plain rice.
5 minPrep
15 minCook
4Servings
203 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 8
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Vegetable oil1 tbsp
- OnionChopped1
- Root ginger1 tsp
- Thai red curry paste1 tsp
- Chopped tomatoes (canned)400 g
- Coconut cream50 g
- Frozen raw prawns400 g
- CorianderChopped, to serve, optional
Method · 3 steps
- 1
Pour the oil into a medium saucepan and set it over the heat. Add the onion and ginger and soften them for a few mins.
- 2
Add the curry paste and cook for 1 min more. Stir in the coconut cream and chopped tomatoes, then bring to the boil and simmer for 5 mins, thinning with a splash of boiling water if it gets too thick.
- 3
Add the prawns and cook for another 5-10 mins, depending on their size. Spoon over plain rice, and add some chopped coriander if you fancy it.
