After a frosty winter, February is the perfect time to bring a little warmth to your table, and what better way than with a bowl of easy, aromatic Thai prawn curry? It’s one of my absolute favourites because it’s delicious, only takes 20 minutes, and feeds the whole family.
And the best part? You don’t need a chef’s skills or a cupboard full of fancy ingredients to whip this up. Just a few cupboard staples, some prawns, and voilà—a taste of Thailand right in your kitchen!
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp fresh root ginger, grated
- 1-2 tsp Thai red curry paste (we used Sharwood's)
- 400g can chopped tomatoes
- 50g sachet coconut cream
- 400g raw frozen prawns
- Fresh coriander, chopped, to serve (optional)
Method
- Heat the vegetable oil in a medium saucepan over medium heat. Toss in the chopped onion and grated ginger, cooking for a few minutes until soft and fragrant.
- Stir in the Thai red curry paste and cook for another minute to release its flavors.
- Pour in the chopped tomatoes and coconut cream. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. Add a little boiling water if the sauce gets too thick.
- Add the prawns to the saucepan. Let them cook for 5-10 minutes, depending on their size, until they’re pink and cooked through.
- Serve your Thai prawn curry over plain rice and garnish with chopped coriander.
If you like your curry on the spicier side, then add an extra tsp of curry paste. You can also substitute the prawns for chicken, tofu, or veggies!
1 comment
We love easy … but from scratch …. Will try this thank you 😁