Mary Berry Thai Prawn Curry Recipe

Mary Berry Thai Prawn Curry is a bright, fragrant, and surprisingly simple curry that balances creamy coconut milk with aromatic Thai spices. This dish brings together tender prawns, fresh herbs, and a rich curry base that feels comforting yet refreshing. It works wonderfully for quick weeknight dinners, family meals, or relaxed weekend cooking when you want something full of flavor without spending hours in the kitchen. With its mild heat and vibrant aroma, this curry suits many tastes and comes together in under 30 minutes.

What is Mary Berry Thai Prawn Curry?

Mary Berry Thai Prawn Curry is a mild Thai-inspired dish made with prawns simmered in a creamy coconut curry sauce. It blends red curry paste, coconut milk, fresh vegetables, and lime into a balanced and comforting meal packed with flavor.

Why This Recipe is Worth Trying

• The dish cooks in less than 30 minutes, making it ideal for busy evenings.
• The flavor profile is mild yet aromatic, perfect for those who enjoy balanced heat.
• The ingredients are easy to find in any supermarket.
• The curry sauce works with prawns, chicken, tofu, or vegetables.
• The dish feels restaurant-quality without requiring advanced skills.

Essential Ingredients to Make Mary Berry Thai Prawn Curry

• 400g raw prawns, peeled and deveined
• 1 tbsp olive oil (or vegetable oil)
• 1 onion, finely sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp red Thai curry paste (adjust to spice preference)
• 400ml coconut milk
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Fresh coriander, chopped (for garnish)

Handy Kitchen Tools for Best Results

• Large non-stick pan or wok
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Measuring spoons
• Mixing bowl
• Citrus squeezer

Step-by-Step Guide to Making Mary Berry Thai Prawn Curry

Step 1: Prepare the aromatics

• Chop the onion, mince the garlic, and grate the ginger for a fresh aromatic base.

Step 2: Sauté the flavor base

• Heat a little oil in the pan and cook the onions, garlic, and ginger until soft and fragrant.

Step 3: Add the curry paste

• Stir in the red curry paste and cook for 1–2 minutes to release its full flavor.

Step 4: Pour in the coconut milk

• Add the coconut milk and mix until the curry paste melts into a smooth sauce.

Step 5: Add vegetables

• Toss in sliced bell peppers and let them soften gently in the sauce.

Step 6: Simmer the prawns

• Add the prawns and cook until they turn pink and tender—usually just a few minutes.

Step 7: Season and balance

• Add fish sauce, lime juice, salt, and pepper to taste.

Step 8: Finish with coriander

• Remove from heat and garnish with freshly chopped coriander before serving.

What I Got Wrong (And How I Fixed It)

• Letting prawns overcook – Made them rubbery. Cooking them for only a few minutes solved the problem.
• Adding lime too early – Made the sauce turn slightly bitter. Adding it at the end kept flavors bright.
• Using low-fat coconut milk – Resulted in a thin sauce. Full-fat coconut milk created the right consistency.
• Skipping the curry paste frying step – The curry tasted weak. Frying it for a minute deepened the flavor.

Healthier Version of Mary Berry Thai Prawn Curry

• Use light coconut milk instead of full-fat.
• Add vegetables like spinach, carrots, or broccoli for extra nutrients.
• Replace some coconut milk with vegetable stock.
• Reduce oil and rely on the natural fats from coconut milk.
• Serve with cauliflower rice instead of jasmine rice to reduce carbs.

Ingredient Substitutions for Mary Berry Thai Prawn Curry

• For prawns: Use chicken strips or tofu.
• For coconut milk: Swap with light coconut milk or cashew cream.
• For red curry paste: Use yellow or green paste for a different flavor.
• For fish sauce: Soy sauce or tamari works as a substitute.
• For bell peppers: Courgettes or snap peas also work well.

Pairing Ideas: What to Serve With Mary Berry Thai Prawn Curry

• Steamed jasmine rice – Perfect for soaking up the fragrant curry sauce.
• Coconut rice – Adds extra richness for a comforting meal.
• Crispy prawn crackers – Adds crunch and contrast.
• Stir-fried vegetables – Keeps the meal balanced and colorful.
• Warm naan or flatbread – Helps scoop up the creamy sauce.
• Cucumber salad – Provides freshness and a cooling effect.

Expert Tips to Make Perfect Mary Berry Thai Prawn Curry

• Start with fresh prawns to get the best texture.
• Fry the curry paste briefly to deepen its aroma.
• Avoid overcooking prawns by simmering them lightly.
• Adjust the spice with extra curry paste if you prefer a stronger heat.
• Balance flavors with lime and fish sauce at the end.
• Keep vegetables slightly crisp for added texture.
• Let the curry rest for a minute after cooking to blend flavors.

Creative Ways to Customize Mary Berry Thai Prawn Curry

• Add pineapple chunks for a sweet-savory twist.
• Stir in spinach or kale for added greens.
• Use tofu instead of prawns for a vegetarian option.
• Add cashews for crunch and richness.
• Mix in sweet potatoes for a hearty curry base.
• Add a splash of coconut cream for extra richness.
• Include fresh chillies if you want more heat.

Storing Mary Berry Thai Prawn Curry the Right Way

• Transfer to an airtight container once cooled.
• Store in the refrigerator for up to 2 days.
• Avoid freezing prawns in sauce as they may turn rubbery.
• Reheat gently to keep the sauce creamy.
• Add a splash of water if the sauce thickens too much.

How to Reheat Mary Berry Thai Prawn Curry

• Stovetop: Warm on low heat, stirring occasionally to keep the sauce smooth.
• Microwave: Heat in short intervals to avoid overcooking the prawns.
• From Frozen (if prawns were separate): Thaw fully and add prawns at the end to gently heat through.

Nutritional Breakdown (Per Serving)

• Calories: ~360
• Protein: 26g
• Fat: 24g
• Carbohydrates: 12g
• Fiber: 3g
• Ideal for a balanced and satisfying dinner.

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FAQs

How do I stop the prawns from turning rubbery in Thai prawn curry?

Prawns become rubbery when they cook for too long. The best method is to add them toward the end and simmer for only 3–4 minutes, just until they turn pink. Removing them from direct heat as soon as they are cooked keeps them tender.

Can I use frozen prawns for Mary Berry’s Thai Prawn Curry?

Frozen prawns work well as long as they’re fully thawed and drained before cooking. Excess water from frozen prawns can thin the curry sauce, so patting them dry ensures a thicker, creamier finish.

Why is my Thai prawn curry sauce not thick enough?

A thin sauce usually happens when the curry hasn’t simmered long enough. Let the coconut milk reduce for a few extra minutes before adding the prawns. Using full-fat coconut milk also helps create a rich, velvety texture.

Can I make this curry less spicy?

Yes, simply reduce the amount of red curry paste. Thai curry paste is concentrated, so using 1–2 teaspoons instead of a tablespoon keeps the curry mild without losing flavor.

Wrapping It Up

Mary Berry Thai Prawn Curry is a simple yet flavorful dish that brings together the perfect mix of creaminess, aroma, and gentle spice. With easy steps, fresh ingredients, and flexibility for variations, this curry fits well into any home kitchen.