Thai prawn curry — juicy prawns in a quick, fragrant red curry tomato and coconut sauce with ginger. A speedy, comforting curry ready in minutes, lovely served with plain rice.
- 1 tbls Vegetable Oil
- 1 chopped Onion
- 1 tsp Ginger
- 2 tsp Thai Red Curry Paste
- 400g Tinned Tomatos
- 50g Coconut Cream
- 400g Raw Frozen Prawns
- Chopped Coriander
Video
Preparation
- Heat the oil in a medium saucepan. Tip in the onion and ginger and cook for a few minutes until softened. Stir in the curry paste and cook for 1 minute more. Pour over the chopped tomatoes and coconut cream, bring to the boil, then leave to simmer for 5 minutes, adding a little boiling water if the mixture gets too thick.
- Tip in the prawns and cook for 5–10 minutes more, depending on their size. Serve with plain rice and sprinkle with a little chopped coriander, if you like.
