Easy Thai Prawn Curry Recipes

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EASY THAI PRAWN CURRY



Easy Thai prawn curry image

Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium

EASY YUMMY KING PRAWN THAI GREEN CURRY



Easy Yummy King Prawn Thai Green Curry image

This is an easy recipe with amazing results. I first tried this with fresh chilli, lemongrass and ginger, but the things I list here can be kept as part of your fridge/cupboard stock and therefore this can be made at the drop of a hat, pretty much no prep needed, and tastes just as good. We have this on a weekly basis. The consistency of the sauce will be quite thin, which is fine, do not try to thicken it, it is meant to be that way. I serve this in a bowl, on a plate with the rice to the side, so you can scoop up a forkful of rice then dip and pick up prawns, mushrooms and sauce. I would recommend tasting once you put the stock etc in, if it is too sweet, add more stock, you can tinker with the amount of stock and coconut milk to your taste. The coriander must be fresh, it really makes the dish. Enjoy!

Provided by Marychef

Categories     Curries

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

250 g peeled headless king prawns
150 g baby button mushrooms
150 ml coconut milk
150 ml chicken stock
2 teaspoons green curry paste
1 teaspoon gingerroot, in oil
1 teaspoon lemongrass, in oil
1 teaspoon dried chili pepper flakes
2 tablespoons fish sauce
1 tablespoon oil
3 tablespoons chopped fresh coriander

Steps:

  • Heat the oil in a wok or large frying pan.
  • Add the ginger, lemongrass, chilli flakes and cook for one minute.
  • Add the curry paste and stir well, and cook for two minutes.
  • Add the coconut milk, fish sauce and chicken stock and bring to a boil.
  • Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
  • Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
  • Stir in the coriander for the last minute of cooking.
  • Serve with jasmine rice.

Nutrition Facts : Calories 347.1, Fat 25.4, SaturatedFat 15.7, Cholesterol 159.8, Sodium 2243.2, Carbohydrate 9, Fiber 0.7, Sugar 3.1, Protein 23.1

EASY THAI PRAWN CURRY



Easy Thai Prawn Curry image

Easy-peasy curry for folks new to cooking Thai style. Originally adapted from a recipe in Good Food Magazine. I served it with couscous as I didn't have enough rice in at the time - and it was fabulous. Not strictly speaking Thai - but who cares!

Provided by poshpause

Time 1h

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened.
  • Stir in the curry paste and ginger, and cook for 1 minute more.
  • Pour over the chopped tomatoes and add the coconut cream. Add a little water if necessary, to loosen the mixture.
  • Bring to the boil, then leave to simmer for 20 mins or so. Add a little more water if the mixture gets too thick.
  • Tip in the prawns and cook for 5-10 minutes more, depending on how large they are. Serve with plain rice or couscous and sprinkle with a little chopped Coriander, to serve.

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Top Asked Questions

How do you cook prawns in curry paste?
STEP 1 Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins. STEP 2 Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through.
How to make easy Thai Shrimp curry?
Easy Thai Shrimp Curry. Stir-fry a few minutes more. Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Add the shrimp. Cook until the shrimp are pink and just cooked through. Stir in the chopped cilantro. Spoon into shallow bowls and serve with jasmine rice and lime wedges.
How to make Thai red curry sauce?
1-2 tsp Thai Red Curry paste (take care, some can be very hot!) Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened. Stir in the curry paste and ginger, and cook for 1 minute more. Pour over the chopped tomatoes and add the coconut cream.
How do you cook raw shrimp in stir fry?
Begin by stir-frying the onions until soft, about 3 minutes. Add the scallions, garlic and green curry paste. Stir-fry a few minutes more. Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Add the shrimp. Cook until the shrimp are pink and just cooked through.

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