Thai prawn curry recipe

Click to rate
(56 ratings)
Sending your rating
serves: 4
Skill: medium
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 350 kCal 18%
Fat 12g 17%
  -  Saturates 6g 30%
  • We earn a commission for products purchased through some links in this article.
  • 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.

    Top tip for making Thai prawn curry

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

    Click to rate
    (56 ratings)
    Sending your rating

    Related Recipes

    Explore More