The Freshest Thai Red Prawn Curry

The Freshest Thai Red Prawn Curry

Achievable for under a tenner, and this is a real fresh one. The peas give it perfect sweet bursts.


Remember to defrost your prawns a couple of hours before cooking!

Cooking Time (includes preparation time): 30 Minutes


  • 200g Frozen Prawns - £3.50

  • 1 Brown Onion - £0.16

  • Coriander Seeds - £0.85

  • Bunch of Coriander - £0.70

  • Knob of Ginger - £0.26

  • Garlic - £0.30

  • 3 Vine Tomatoes - £0.33

  • 1 Lime - £0.35

  • 400ml Coconut Milk - £0.80

  • 400g Basmati Rice - £0.60

  • Lemongrass Puree - £0.90

  • Red Chillies - £0.60

  • 200g Frozen Peas - £0.60

  • Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Into a blender add a large knob of ginger (peeled), 2 cloves of garlic, 2 quartered vine tomatoes, a handful of coriander stalks, a teaspoon of lemongrass puree, a teaspoon of coriander seeds and a red chilli. Blitz until smooth.

  2. Chop up an onion and chuck it into a frying pan with a splash of olive oil. Cook until soft, and then introduce your prawns. Fry lightly for 2 minutes on each side, and then pour in your paste. Coat the prawns in the paste, and then pour in your coconut milk.

  3. Get your rice on (follow pack instructions).

  4. Once the curry has thickened (8-10 minutes) add your frozen peas, a large handful of chopped coriander and the juice of half a lime. Stir everything in. Once the peas are cooked through, remove the curry from the heat.

  5. Serve it on the steaming hot rice with any leftover coriander leaves scattered on top. Enjoy!