Serves 4
20 min
Easy Thai Prawn Curry
Recipe GLPRd43c583646c0df
A vibrant Thai curry bursting with flavor, made with frozen prawns simmered in a rich coconut and tomato sauce. Ready in just 20 minutes, this quick weeknight meal is aromatic, satisfying, and perfect served over rice.
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Ingredients
1 tbsp vegetable oil
1 medium onion, chopped
1 tsp fresh root ginger, minced
1½ tsp Thai red curry paste
400 g canned chopped tomatoes
50 g coconut cream
400 g raw frozen prawns
to taste fresh coriander, chopped, for garnish (optional)
Directions
Warm the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and minced ginger, stirring occasionally, until the onion becomes soft and translucent, about 3-4 minutes.
Stir in the Thai red curry paste and cook for 1 minute, allowing the spices to release their fragrance.
Pour in the canned chopped tomatoes and coconut cream, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes. If the sauce becomes too thick, add a splash of boiling water to reach your desired consistency.
Add the frozen prawns to the simmering sauce and cook for 5-10 minutes, depending on their size, until they are heated through and turn opaque and pink throughout (internal temperature should reach 145F). Stir occasionally to ensure even cooking.
Serve the curry over steamed rice and top with a sprinkle of fresh chopped coriander if desired.
