Quick Prawn Curry

This is not a recipe - far too quick and easy but here at my husband's request for those times when he has to cook for himself!

Category:  Midweek Express  - 


For 2 Serving(s)


  • 1 300 g bag frozen, peeled jumbo prawns - defrosted
  • 1 onion, chopped
  • oil
  • 100g mushrooms, wiped and sliced
  • 200 ml carton coconut milk
  • 1/2 tsp Tai green curry paste (or to taste)
  • 1 lime (or lemon) - finely chopped {mosgloss=zest}and juice
  • coriander, fresh or frozen

Quick Prawn Curry Directions

  1. 1. Allow the prawns to defrost at room temperature.
  2. 2. Sauté the chopped onion in a little olive oil until soft but not coloured then add the sliced mushrooms cooking for a further couple of minutes.
  3. 3. Pour in the coconut milk , curry paste and about a small wine glass of cold water. Simmer until the ingredients have blended to form a sauce. Stir in lime (or lemon) zest and juice then the prawns with the chopped coriander.
  4. Allow the prawns to warm through then serve with rice and salad.
  5.  Hint:
    • do be careful not to overcook the prawns, ready cooked only need to be heated.
    • Tai curry paste can be hot so use sparingly and add more to taste!