Thai prawn curry
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein45 %44 g
- Carbs16 %16 g
- Fat39 %17 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 375 kcal | 74 kcal |
| Protein | 44 g | 8.7 g |
| Carbs | 16 g | 3.1 g |
| Fat | 17 g | 3.3 g |
One serving is about 508 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty13/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Thai
Ingredients
- 1 Onion (chopped)
- 1 tablespoon Vegetable Oil
- 1 teaspoon Ginger
- Coriander (Chopped)
- 50 g Coconut Cream
- 400 g Chopped Tomatoes
- 2 teaspoons Thai red curry paste
- 400 g Raw Frozen Prawns
Instructions
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.
Videos and links
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