Vietnamese prawn curry recipe

(479 ratings)

This Vietnamese prawn curry is the ultimate bowl food - quick to prepare, comforting and bursting with flavour.

15 minute meals
  • healthy
Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories192 Kcal10%
Fat4 g6%
Saturated Fat1.5 g8%

This Vietnamese prawn curry is the ultimate bowl food - quick to prepare, comforting and bursting with flavour.

For a midweek dinner option, this is hard to beat. Ready in under 30 minutes, it's ideal when you're short on time but you still want something healthy and delicious. Vietnamese food is also such a delight for anyone following a low calorie diet. The delicate balance of fresh ingredients and spices makes this dish taste fabulous but also keeps the calories amazingly low. In fact this dish is only 192 calories, with just 1.5g saturated fat. Fish sauce, sometimes called nam pla, is a staple ingredient in Southeast Asian food. It adds an amazing savoury flavour to sauces and stir fries. It's definitely worth having a bottle in your store cupboard. It has a really long shelf too so you can use it in plenty of future recipes.


  • Frylight sunflower oil spray
  • 1 onion, thinly sliced
  • 2 lemongrass sticks, trimmed and chopped
  • 1-2 green chillies, deseeded and sliced
  • 1-2tbsp curry powder
  • 200ml semi-skimmed milk
  • 1tsp sugar
  • 1tbsp fish sauce
  • 1tsp chicken bullion powder
  • 200g raw prawns
  • 150g pak choi




  1. Spray a little oil into a pan and gently cook the onion, lemongrass, chilli and curry powder for about 5 minutes, until softened and fragrant.
  2. Add the milk, sugar, fish sauce, stock and prawns, then bring to a simmer. Cook for 3-4 minutes until the prawns are just turning pink, then add the pak choi for 1-2 minutes. Serve straight away with extra chillies.

Top tips for making Vietnamese prawn curry

If you don't mind adding a few extra calories, try this curry with 150g skinless cod fillet (113 calories per serving). This curry serves two but if you're cooking for one, the other portion can be stored for a day in a sealed container in the fridge. It's possible to freeze it, though we're recommend freezing without the prawns. Once defrosted, add the prawns when you reheat the dish.

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Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.