15-minute prawn curry

4.60 (23)
⏱ 15 mins 🍽 Serves 4 🌶 thai ✅ Easy 🏷 Main course

This speedy Thai curry is perfect for a fast weeknight meal. It combines creamy coconut milk with aromatic green curry paste and fresh coriander. Frozen tiger prawns and baby spinach are simmered in the fragrant sauce, then finished with lime juice and fish sauce for a vibrant, authentic flavour. It's designed to be served over plain rice or noodles for a complete and satisfying dish.

15-minute prawn curry

Ingredients

  • 390g can coconut milk
  • 2 tbsp Thai green curry paste
  • 2 tsp sugar
  • small bunch fresh coriander leaves and stalks
  • 400g bag frozen, cooked, peeled tiger prawn defrosted
  • 100g baby spinach leaves
  • juice 1 lime
  • 1 tbsp Thai fish sauce

Method

  1. Open the can of coconut milk and pour the thinner liquid into a jug, reserving the thicker cream. Place the coconut cream into a blender. Add 2-3 tbsp of the coconut milk from the jug along with the curry paste, sugar, and coriander stalks, then blend until a smooth paste forms. Heat a wok, add the paste, and stir fry it for 1-2 mins before pouring in the rest of the milk from the jug.
  2. Allow the sauce to reach a simmer, then introduce the prawns and spinach. Continue cooking until the prawns are thoroughly heated and the spinach has fully wilted. Stir through the lime juice and fish sauce, then ladle the curry into bowls. Finish by scattering the coriander leaves on top and serve alongside plain rice or noodles.

Nutrition (per serving)

Calories293 kcal
Fat19 g
Saturates14 g
Carbs6 g
Sugars3 g
Protein26 g
Sodium2160 mg
Salt5 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinethai