Thai Prawn Curry

Thai Prawn Curry

This is a warming low fat prawn curry that is ready in just 20 minutes. A perfect weekend supper recipe that looks and tastes great.


  • 1 tbsp sunflower oil
  • 1 large onion - chopped
  • 1 tsp fresh root ginger - grated
  • 1-2 tsp gluten and wheat free Thai red curry paste
  • 50g coconut cream
  • 400g tin chopped tomatoes
  • 400g raw frozen prawns
  • Copped coriander - to serve
  • Rice to serve


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Thai

Type: Main


Prep time: 5 mins Cook time: 15 mins

In a medium pan, heat the oil and tip in the onion and ginger and cook for a few minutes until soft. Stir in the curry paste and cook for a further minute. Tip in the chopped tomatoes and coconut cream and bring to the boil. Allow to simmer for 5 minutes, adding a splash of boiling water if you feel the sauce is getting too thick.

Add the prawns and cook for 5-10 minutes more, depending on their size. Serve with some plain rice and sprinkled with chopped coriander.

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