Thai Prawn Potato Vegetable Curry Recipes

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EASY THAI PRAWN CURRY



Easy Thai prawn curry image

Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

1 tbsp vegetable oil
1 onion, chopped
1 tsp fresh root ginger
1-2 tsp Thai red curry paste (we used Sharwood's)
400g can chopped tomatoes
50g sachet coconut cream
400g raw frozen prawns
coriander, chopped, to serve (optional)

Steps:

  • Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
  • Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium

THAI PRAWN, POTATO & VEGETABLE CURRY



Thai prawn, potato & vegetable curry image

A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 15

1 tbsp olive oil
4 tbsp Thai green curry paste
1 lemongrass stalk, outer layer removed, finely chopped
2 red peppers , cut into chunky strips
450g baby new potatoes , halved
2 x 400g cans coconut milk , see tip
300ml chicken stock
5 lime leaves , torn
1 bunch spring onions , sliced
225g frozen peas
600g raw king prawns
100g bag baby spinach
2 tbsp Thai fish sauce
bunch coriander , leaves picked
juice 1 lime , plus extra wedges, to serve

Steps:

  • Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
  • Add remaining ingredients, but if you're freezing don't add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.

Nutrition Facts : Calories 324 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.97 milligram of sodium

THAI PRAWN CURRY



Thai Prawn Curry image

Thai Prawn Curry can be made in half an hour and in one dish -- perfect for when you get home from work. You could also serve it over noodles instead of rice.

Provided by Sackville

Categories     Rice

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

150 g French beans
125 g prawns
6 button mushrooms, sliced
1 red pepper, cut into slivers
1 tablespoon Thai fish sauce
2 tablespoons Thai red curry paste
200 ml chicken stock or 200 ml vegetable stock
200 ml coconut milk
dried basil, coriander
1 lime, juiced
olive oil (for cooking)
basmati rice, cooked

Steps:

  • Boil water in a saucepan and cook enough rice for 2 people.
  • Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
  • Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
  • Cook until the beans are tender.
  • Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
  • Serve over basmati rice, preferrably in a shallow bowl.

Nutrition Facts : Calories 576.2, Fat 25.3, SaturatedFat 19.8, Cholesterol 81.8, Sodium 1236.6, Carbohydrate 63.5, Fiber 21.4, Sugar 5.6, Protein 29.4

THAI SHRIMP SWEET POTATO CURRY



Thai Shrimp Sweet Potato Curry image

Progresso® chicken broth provides simple addition to this Thai-style dinner made using shrimp, rice and vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

2 tablespoons canola oil
1 1/2 cups julienne carrots (from 10-oz bag)
1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
1 medium onion, halved lengthwise, thinly sliced
3 tablespoons red curry paste
1 tablespoon grated gingerroot
1 clove garlic, finely chopped
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 1/2 cups uncooked instant white rice
1 1/2 cups water
1 1/4 lb uncooked large shrimp, peeled, deveined
2 tablespoons small fresh basil leaves

Steps:

  • In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender. Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk. Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
  • Serve shrimp mixture over rice in bowls. Sprinkle with basil.

Nutrition Facts : Calories 404, Carbohydrate 39 g, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 860 mg

THAI COCONUT RED CURRY WITH PRAWNS



Thai Coconut Red Curry with Prawns image

Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner in just 15 minutes!

Provided by Sam | aheadofthyme.com

Categories     Curry

Time 25m

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
1 (400 ml) can of coconut milk, regular or lite
1 tablespoon dried lemongrass
1 tablespoon brown sugar
12-15 prawns, deveined
1-2 cups snap peas (or green beans)
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1-2 tablespoons Thai fish sauce
1 tablespoon fresh lime juice
1 cup fresh basil leaves
lime wedges (optional, for serving)

Steps:

  • Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.
  • Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
  • Add the prawns, snap peas (or green beans), and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.
  • Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles, and lime wedges on the side.

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