deSIAM Thai Yellow Curry Prawns

September 17, 2021

deSIAM Thai Yellow Curry Prawns

Fragrant, fresh and spicy - this mild Curry Prawn dish is perfect paired with rice!


  • 10 prawns, peeled and deveined
  • deSIAM Yellow Curry Paste (70g)
  • 400mL of coconut milk
  • 1 tbsp of fish
  • 2 potatoes, diced
  • 1/2 an onion, diced
  • 6 cherry tomatoes, quartered
  • 1 tbsp of coconut sugar
  • 1 bunch of coriander


  • Heat 1 tbsp of vegetable oil on high heat in a saucepan until very hot. Add the deSIAM 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.
  • Lower the heat to prevent the curry from bubbling and burning. Add the remainder of the coconut milk and then place the potatoes, onion, cherry tomatoes and 150mL of water into the saucepan. Bring to a boil.
  • Add the prawns into the saucepan. Bring to a boil for no more than 5 minutes, until the prawns are cooked through and turn pink. Reduce the heat and season with fish sauce and coconut sugar. Simmer for a short while to thicken the curry.
  • Serve your Prawn Yellow Curry hot with steamed rice. Garnish with a handful of fresh coriander.

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