Thai Prawn Curry
Thai Prawn Curry



  • 2 tbsp oil
  • 1 sliced onion
  • 6 crushed garlic cloves
  • 4cm piece of ginger, crushed
  • 2 green chillies, chopped
  • ½ tsp ground turmeric
  • 450ml coconut milk
  • 4 green cardamoms, crushed
  • 4 cloves
  • 5 curry leaves
  • 2cm cinnamon stick
  • 2 tbsp coriander, chopped
  • 500g tiger prawns or similar, cleaned and deveined
  • Cook the onion in the oil in a lidded pan for a few minutes, then add the garlic, chillies, and ginger, and cook for 2 mins more. Add the turmeric and coconut milk, and bring to a steady simmer. Season well, then add the cardamom, cloves, curry leaves and cinnamon stick, and simmer for a few minutes more to thicken.
  • Stir in the coriander and the prawns and cook until pink. Cover the pan, remove from the heat and set aside for 5 mins. Serve with jasmine rice and salad.
30 mins
4 serving

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