Thai prawn curry
A Thai dinner made with seafood. Ready in about 37 minutes. Difficulty: medium.
- 22 minPrep (about)
- 15 minCook (about)
- 37 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 14 oz raw frozen shrimps Shopping tip: Shrimp (UK: prawns). Raw or frozen works.
Fresh & other
- 1 onion
- 1 tsp ginger
- 2 tsp thai red curry paste
- 14 oz tinned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
- 1 ¾ oz coconut cream
- Chopped cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- 1 tbsp vegetable oil
How to make it
Steps in our own plain words.
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Heat the oil in a medium pot.
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Tip in the onion and ginger.
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Cook for a few mins until softened.
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Stir in the curry paste.
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Cook for 1 min more.
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Pour over your chopped tomatoes and coconut cream.
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Bring to the boil.
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Leave to simmer for 5 mins, adding little boiling water if the mix gets too thick.
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Tip in the prawns.
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Heat for 5-10 mins more, depending.
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Do it on how large they are.
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Serve alongside some plain rice.
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Sprinkle using a little chopped coriander, if you like.
On the side: Naan
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the naan in a hot pan or the oven for 1 to 2 minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.