King Prawn Thai Yellow Curry

thai_prawn_yellow_curryI love all cuisines, but Thai food has a very special place in my heart – I think largely due to the wonderful cookery courses I’ve taken there. While I usually try to make curries from scratch, good-quality ready-made curry pastes mean that I can have one of my favourite dishes on the table within half an hour of getting home. Bliss!

Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes
Wheat Free, Gluten Free, Dairy Free

You will need:

  • 1 teaspoon groundnut oil
  • 2 teaspoons Thai yellow curry paste
  • 1 garlic clove, peeled and finely chopped
  • 1 cm fresh ginger, peeled and finely chopped
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons lime juice
  • 250ml coconut milk
  • 1 tablespoon finely chopped coriander
  • 100g baby corn, halved lengthways
  • 200g sugar snap peas
  • 100g asparagus, fine tips
  • 180g cherry tomatoes, halved
  • 160g raw jumbo king prawns, shells still on
  • 1 teaspoon lime juice


  • Heat the oil and curry paste. Add the garlic and ginger and cook for 2 minutes over a low heat.
  • Add the fish sauce, lime juice, coconut milk and coriander and bring to just below boiling.
  • Tip in the asparagus, baby corn and the sugar snap peas, bring back to the boil, then reduce the heat and simmer for 4-5 minutes. 1
  • Add the tomatoes, then add the prawns and cook until they’re pink through – about 3 minutes. Add the additional lime juice and stir through.

To serve:

  • 2 teaspoons of chopped coriander
  • Ladle the vegetables and the sauce into warmed serving bowls, placing three king prawns on top of each serving. Garnish with chopped coriander and eat immediately.

Pair with:

  • Carb Sides: Coconut rice; Stir Fry Rice Noodles
  • Upcyle: To make a delicious soup, simply add 150ml vegetable stock per serving to the curry and stir gently through.

Jennifer’s Tip:
You can use other fish or seafood with this; if using fish choose firm-fleshed fish (such as salmon or Kingfish) and cut into bite-sized pieced. If you can’t find Thai yellow curry paste, green or red work just as well.

This recipe was taken from Jennifer Irvine’s ‘The Balance Diet’. Available to buy on Amazon here.