Thai yellow prawn curry

    45 min

    Family and friends will be very impressed with this homemade Thai yellow prawn curry. You first make a curry paste, which you cook for a while to get all the flavours to blend, then add the remaining ingredients. Serve with white rice.

    3 people made this

    Serves: 3 

    • Marinade
    • 1 tablespoon white wine vinegar
    • 2 teaspoons turmeric
    • pinch of salt
    • 400 or 500g king prawns, peeled and deveined
    • Curry paste
    • 12 black peppercorns
    • 1 heaped tablespoon whole coriander seeds
    • 1 heaped teaspoon fennel seeds
    • 1 dried red chilli pepper
    • 5 cloves garlic, peeled and chopped
    • 1 (3cm) piece fresh ginger, peeled and chopped
    • 3 tablespoons sunflower oil
    • Curry
    • 1 onion, finely chopped
    • 1 large ripe tomato, chopped
    • 1 (400ml) tin coconut milk
    • 1/2 lime, juiced
    • 2 red chilli peppers, seeded and finely chopped
    • 1 bunch freshly chopped coriander

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 


    1. Mix white wine vinegar, turmeric and salt together in a bowl; add prawns and refrigerate for 30 minutes.
    2. Curry paste:

    3. Crush the peppercorns, coriander and fennel seeds using a mortar and pestel; scoop out and set aside on a plate. Crush dried red pepper, garlic and ginger using a mortar and pestel. Blend the spice mixture together with the garlic-ginger mixture and the sunflower oil. Set aside.
    4. Curry:

    5. Heat a wok over medium heat. Fry the curry paste for about 3 minutes. Reduce heat; add onion and cook gently in the paste for about 10 minutes. Add the tomato; cook for 5 minutes stirring occasionally.
    6. Add the coconut milk and simmer for 5 minutes. Remove the prawns from the fridge; cook in a separate pan with the marinade for 2-3 minutes. Add to the curry and stir through.
    7. Season with finely chopped chilli, lime juice and the freshly chopped coriander.

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