Thai prawn and basil curry

Thai prawn and basil curry


64 people made this

About this recipe: A quick and easy curry with fresh Thai flavours. You can embellish the dish with a few dashes of fish sauce and lime juice to finish, if liked.

Colleen Moir

Serves: 4 

  • 4 cloves garlic, peeled
  • 1 (2.5cm) piece fresh root ginger
  • 1 green chilli, seeded
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 450g medium prawns, peeled
  • 2 tomatoes, seeded and diced
  • 225ml coconut milk
  • 3 tablespoons chopped fresh basil leaves

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Combine the garlic, ginger, chilli, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
  2. Heat oil in a frying pan over medium heat. Add onion, and cook until golden. Mix in the spice paste, and cook for a few minutes to release the oils.
  3. Add prawns, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

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Reviews (1)


Really nice I forgot to blend the chilli so ended up blending chilli and onion with paste - not sure if that made any difference .... It was a really nice tasty curry, thoroughly enjoyed by all. - 01 Sep 2016

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