Prawn Thai Curry

This is a great dish as its so quick and easy to make, for friends, or family or just for yourself 🙂

I sometimes use haddock cut into small pieces and add in at the end. This recipe is a staple for me, as I usually have all the ingredients in and keep a stock of prawns in the freezer. I like to eat this with basmati or brown rice and a big portion of steamed broccoli or a green salad.


Ingredients – serves 4

1 tbsp coconut oil

1 onion, chopped

3 tsps fresh ginger, finely chopped

1-2 tsp of Thai curry paste ( try Bart’s yellow Thai curry paste)

1 tsp of turmeric

400g canned chopped tomatoes (you can make this without)

100ml of coconut cream (Cooks’ ingredients sold in small tins)

400g raw prawns, this also works with the same amount of white fish

Chopped coriander to serve.


Serve with basmati or brown rice and a green salad.


Heat the coconut oil in a pan, add the onion and ginger until soft, then stir in the curry paste for another minute.   Add the tomatoes and coconut cream to the pan, bring to the boil and simmer for a few minutes. You may need some extra water if it becomes too thick.

Finally add in the prawns and cook for a further 5 – 10 minutes and serve – don’t forget to add lots of fresh coriander.