Dinner · Thai

Easy Thai Prawn Curry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 22, 2026

This is the kind of weeknight curry that comes together in one pan while your rice cooks. Red curry paste, tomatoes, and coconut cream do all the heavy lifting, and the shrimp only need a few minutes to turn pink and plump. Fast, cozy, and ready in about half an hour.

Jump to recipe
Easy Thai Prawn Curry

Why you'll love this

  • On the table in about 30 minutes.
  • One pan, easy cleanup.
  • Big Thai flavor from just a few pantry staples.
  • Naturally dairy-free and gluten-free.

EveryDayMeal recipe

Easy Thai Prawn Curry

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoons Thai red curry paste
  • 1 can (14.5 ounces) canned diced tomatoes
  • 3 tablespoons coconut cream
  • 14 ounces raw shrimp, peeled (fresh or frozen and thawed)
  • for serving fresh cilantro, chopped

Equipment

  • Medium saucepan
  • Cutting board
  • Chef's knife
  • Wooden spoon

Instructions

  1. Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and grated ginger and cook, stirring now and then, until the onion turns soft and translucent, about 5 minutes, so the base tastes sweet rather than sharp.
  2. Stir in the Thai red curry paste and cook for 1 minute, until it smells fragrant and the color deepens. This quick toast wakes up the spices.
  3. Pour in the diced tomatoes and coconut cream, then bring to a boil. Lower the heat and simmer for about 5 minutes to let the flavors meld. If the sauce gets too thick, stir in a splash of boiling water to loosen it.
  4. Add the shrimp and cook for 5 to 10 minutes, depending on their size, until they turn pink and opaque and curl into a loose C shape. Do not overcook or they get rubbery.
  5. Spoon over plain rice and finish with a sprinkle of chopped cilantro.

Tips from the kitchen

  • Pat thawed shrimp dry before adding so they sear instead of steam in the sauce.
  • Taste the paste before you measure: brands vary in heat, so start with less and add more if you want a kick.
  • Frozen shrimp work great here. Thaw them under cold running water for a few minutes if you forgot to plan ahead.

Estimated nutrition per serving: 210 cal · 22g protein · 8g carbs · 10g fat

Make it your own

  • Stir in a handful of baby spinach or frozen peas with the shrimp for extra veg.
  • Swap the shrimp for bite-size chicken and simmer until cooked through.
  • Add a squeeze of lime and a pinch of brown sugar at the end to balance the sauce.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat just until warmed through, since shrimp can toughen if boiled again. Not recommended for freezing.

Good to know

Can I use full-fat coconut milk instead of coconut cream?
Yes. Use about 1/4 cup of the thick part from the top of a can, or a splash more coconut milk for a slightly thinner sauce.
How spicy is this?
Mild to medium at 2 teaspoons of paste. Add more for heat or a diced fresh chile if you like it hot.
What should I serve it with?
Plain jasmine or white rice is classic. Rice noodles or naan work too.
Can I make it ahead?
Make the sauce ahead and refrigerate, then reheat and add the shrimp just before serving for the best texture.

Related recipes