Photo of Thai yellow prawn curry by WW

Thai yellow prawn curry

Points® value
Total Time
40 min
10 min
30 min
Try this quick-and-easy fragrant curry, made with just eight ingredients, on a busy weeknight when you’re short on time.


Vegetable Oil

1 teaspoon(s)

Curry paste

1 tablespoon(s), Thai yellow

Tinned Tomatoes

1 can(s), large

Butternut Squash

450 g, cut into 2cm pieces

Green Beans

400 g, trimmed

King Prawns, Raw

350 g, peeled with tails left on

Cauliflower, Raw

400 g, florets

Coriander, fresh

1 tablespoon(s), leaves picked and chopped


  1. Heat the oil in a nonstick wok or frying pan over a medium-high heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Stir in the tomatoes and 250ml water, then add the butternut squash and bring to the boil.
  2. Reduce the heat and simmer, uncovered, for 15-20 minutes or until the butternut squash is tender – if the curry sauce gets too thick, you may need to add a splash of water.
  3. Add the beans and prawns to the wok, then cover and simmer for 3 minutes or until the beans are just tender and the prawns are cooked through.
  4. Meanwhile, blitz the cauliflower in a food processor until it’s roughly the texture of rice. Transfer to a large microwave-safe bowl, cover and microwave on High for 5 minutes, or until tender.
  5. Divide the cauliflower rice between bowls, top with the curry and serve garnished with the coriander.


Instead of cauliflower rice, serve this curry with 240g brown rice (dry weight), cooked to pack instructions.