Thai Prawn Yellow Curry

Laura Sharrad

This recipe is brought to you with the help of our friends at Asian Inspirations


  • 4 cups seasonal vegetables – sweet potatoes, cauliflower (cut into bite-sized pieces) and capsicum (red, yellow, green).
  • 200g firm tofu (cut into cubes)
  • 400g prawns (cleaned and deveined)
  • 25ml Squid Brand Fish Sauce 
  • 3 tbsp cooking oil
  • ¼ cup Yellow Curry Paste
  • 400ml coconut milk
  • 3 tbsp light soy sauce
  • 2 tbsp brown sugar
  • 1 red chilli, diagonally sliced, for garnish
  • 2 Thai sweet basil leaves, for garnish


  1. Bring a medium pot of salted water to the boil. Add sweet potatoes and boil for 3 mins. Add cauliflower and boil for a further 2 mins. Add capsicum and cook for another 2 mins. Drain and set aside.
  2. Heat 1 tbsp oil in a frying pan over medium heat and slightly pan-fry the tofu on all sides. Set aside.
  3. Add 1 tbsp oil into the frying pan and slightly pan-fry the prawns and drizzle with 5ml Squid Brand Fish Sauce on both sides until cooked. Set aside.
  4. Heat remaining oil in the pan and fry the yellow curry paste until bubbling.
  5. Add coconut milk and stir until well combined. Add in the remaining Squid Brand Fish Sauce and sugar, continue stirring until the sugar has fully dissolved.
  6. Toss in the tofu and vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce. Add prawns and stir until well mixed. 
  7. Serve hot. Garnish with chillies and basil.
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