Thai prawn curry

Thai prawn curry

A really quick and easy curry that tastes like you’ve slaved in the kitchen all day!


  • 3 spring onions, finely sliced
  • 1 tbsp. sunflower oil
  • 1 clove garlic, crushed
  • 1 tbsp. Thai curry paste (or to taste)
  • 2cm ginger root finely grated
  • 400ml reduced fat coconut milk
  • Soy sauce
  • 400g mange-tout and baby sweet corn
  • 200g uncooked king prawns
  • Small bunch Coriander
  • Juice of half a lime
  • 1 bag (250g) of wholemeal basmati rice (e.g. Tilda steamed brown basmati rice)
  • 20g prawn crackers

Preparation time:

Cooking time:

Skill level:





  1. Add the spring onions, ginger and garlic to a pan with the sunflower oil and cook for a few minutes over a medium-high heat.

  2. Next turn the heat down and add the curry paste and cook for 2 minutes.

  3. Then add the coconut milk and a good dash of soy sauce.

  4. Bring to a gentle boil, then add the sweet corn, mange-tout and prawns.

  5. Simmer for 3 minutes then add the lime juice.

  6. Microwave the rice as per the instructions and serve with the curry. Sprinkle with coriander. Serve with a few prawn crackers.

Nutritional information per serving:









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