Thai prawn curry Recipe

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15 min


30 min

Nutrition per portion

Calories 350 kCal 18%
Fat 12g 17%
  -  Saturates 6g 30%

Make this delicious prawn curry in under an hour. Capture the flavour of the East in the comfort of your own home


  •     2 tsp sunflower oil
  •     1 onion, peeled and sliced
  •     2 potatoes, peeled and cut into cubes
  •     1 red pepper, deseeded, and sliced into strips
  •     160ml can coconut cream
  •     Pinch of salt or Thai fish sauce
  •     200g (7oz) raw king prawns
  •     125g (4oz) Thai rice noodles
  •     2 garlic cloves, peeled
  •     and sliced
  •     5cm (2in) cube of fresh
  •     ginger, sliced
  •     2tsp paprika
  •     ½tsp each chilli powder and
  •     Chinese five spice powder
  •     4-6 spring onions,
  •     trimmed and chopped
  •     2 lemon-grass stalks, slit
  •     lengthways and bashed
  •     ½-1 red chilli, deseeded
  •     and sliced
  •     1tbsp tomato purée
  •     or ketchup
  •     3-4 kaffir lime leaves
  •     (or zest of 1 lime)


  • Heat the oil in a pan and fry the onion for a few mins, to soften. Add the garlic, ginger, ground spices and spring onions for just a minute. Add the lemon grass, chilli, purée and prawns. Stir-fry for a few minutes. Add the potatoes, pepper and 300ml (½ pint) hot water.

  • Stir in the coconut cream and salt or Thai fish sauce; simmer for 10 mins.

  • Add the prawns and simmer for 5 more mins.

  • Meanwhile, put the noodles in a bowl, pour in enough boiling water to cover and leave for 10-15 mins, to soften. Drain noodles and serve with the curry.

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Top Tip

For extra flavour, add fresh lime juice to the curry.

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