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From The Galley Slaves
For a quick and easy bite to eat

Thai Prawn Curry – a quick and easy version!

This takes about 20mins and is great for when you are in a port selling prawns! Although fresh ingredients are always nicer this recipe can be easily adapted using store cupboard jars.

  • 1 onion chopped
  • 1 teasp grated ginger (or the ready grated ginger in a jar which is good on the boat for longer voyages)
  • 1-2 teasp Thai red curry paste to your taste (some are stronger than others)
  • 1 tin chopped tomatoes
  • 1 Sachet creamed coconut (approx 50g)
  • 400g raw prawns or frozen raw prawns defrosted
  • 1 teasp lemon or lime juice (fresh or bottled) and tomato puree to taste
  • Chopped coriander (again I use a jar of chopped coriander or the concentrate on the boat)

1. Cook onion and ginger in a little oil until softened/cooked

2. Stir in curry paste, cook for a min.

3. Add tomatoes and coconut cream.

4. Season/taste with lemon or lime juice and tomato puree.

5. Bring to boil and simmer for 5-10 mins, add a little water if it gets too thick.

6. Tip in prawns and cook for 5-10 mins depending on how big they are. (Don’t over do them as they go rubbery!)

7. Add chopped coriander

8. Serve with rice.

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