Prawn Yellow Curry

Thailand’s most renowned delicious mild curry



30 minutes

Ingredients   Servings: 2 people

Prawns (peeled, deveined)10 pieces
Yellow Curry Paste70g (1 sachet)
Coconut milk400ml
Fish sauce1 tbsp
Potatoes (diced)2 pieces
Onion (chopped)½ piece
Cherry tomatoes (quartered)6 pieces
Sugar 1 tbsp
 Coriander 1 bunch


1. Stir-fry the curry paste

Heat 1 Tbsp vegetable oil on high heat in a saucepan until very hot. Add the yellow curry paste and stir-fry for about 2 minutes before adding 4 Tbsp of coconut milk.
Stir-fry the mixture until a distinct aroma develops.

2. Add the rest of the coconut milk

Lower the heat to prevent the curry from bubbling and burning.
Add the remainder of the coconut milk (350ml), and then place the potatoes, onion, cherry tomatoes and 150ml of water into the saucepan. Bring to the boil.

3. Add the prawns

Add the prawns into the saucepan.
Bring to the boil for no more than 5 minutes until they’re cooked through and turn pink.
Then reduce the heat and season with the fish sauce and the sugar. Simmer for a short while to thicken the curry. 

4. Plate your dish

Serve your Prawn Yellow Curry hot with steamed white rice and garnish with a handful of fresh coriander.

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