Photo: Swathi Handique
Easy Thai Prawn Curry
9 ingredients
Serves 3
openrecipes
Easy-peasy curry for folks new to cooking Thai style. Originally adapted from a recipe in Good Food Magazine. I served it with couscous as I didn't have enough rice in at the time - and it was fabulous. Not strictly speaking Thai - but who cares!
Estimated Nutrition (whole recipe, rough)
951
Calories
39g
Protein
42g
Fat
107g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp grated fresh root ginger
- 1-2 tsp Thai Red Curry paste (take care, some can be very hot!)
- 400g can chopped tomatoes
- 50g sachet coconut cream
- 400g raw frozen prawns
- coriander, chopped, to serve
- plain white rice or couscous, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes