If you’re after a quick meal that tastes delicious, this curry takes less than 20 minutes to make.


  • 1 tablespoon vegetable oil
  • 1 brown onion, chopped
  • 4 cloves garlic, minced
  • 2 red chillies, sliced
  • 1 teaspoon fresh root ginger
  • 3 teaspoon Thai red curry paste
  • 100g coconut cream
  • 400g green prawns, deveined, tails intact 
  • Splash fish sauce
  • Fresh coriander, to garnish


  1. Heat oil in saucepan over medium-heat. Add onion, garlic and ginger, cooking for four minutes or until softened.
  2. Stir in curry paste, cooking for a minute. Pour in coconut cream and bring pan to boil. Add a splash and fish sauce and leave to simmer for five minutes, adding water if mixture gets too thick.
  3. Add prawns, stirring for five to 10 minutes or until cooked. Garnish with chillies and coriander. Serve with rice.

Article created in partnership with Over60