Prawn Yellow Curry

Easy | Mild | 30 min | x2

Thai yellow curry combines a whole range of fragrant, fresh herbs and dried spices, it's much milder than its green and red cousins, because there's usually not as much chilli. Creamy, savory-sweet, yellow curry is rice’s best friend!


Prawn Yellow Curry ingredients
 Prawns (peeled, deveined) 10 pieces
Yellow Curry Paste 70g
Coconut milk 400ml
Fish sauce 1 Tbsp
 Potatoes (diced) 2 pieces
Onion (chopped) ½ piece
Cherry tomatoes (quartered) 6 pieces
Coconut sugar 1 tbsp
Coriander  1 bunch


Prawn Yellow Curry

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.

Prawn Yellow Curry

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.

Prawn Yellow Curry

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.

Prawn Yellow Curry

Plate your dish

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