Thai prawn curry
A satisfying Thai seafood built around thai red curry paste, tinned tomatos and coconut cream β roughly 55 minutes start to finish, and rated easy to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for saucepan and pan. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- 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.
You'll use: Saucepan Β· Pan
Watch how it's made
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What to serve with Thai prawn curry
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Panang chicken curry (kaeng panang gai) Chicken
Tips & common questions
How long does Thai prawn curry take to make?
About 55 minutes from start to finish β an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Thai prawn curry via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.