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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp grated fresh root ginger
  • 1-2 tsp Thai Red Curry paste (take care, some can be very hot!)
  • 400g can chopped tomatoes
  • 50g sachet coconut cream
  • 400g raw frozen prawns
  • coriander, chopped, to serve
  • plain white rice or couscous, to serve

Method

  • STEP 1
    Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened.
  • STEP 2
    Stir in the curry paste and ginger, and cook for 1 minute more.
  • STEP 3
    Pour over the chopped tomatoes and add the coconut cream. Add a little water if necessary, to loosen the mixture.
  • STEP 4
    Bring to the boil, then leave to simmer for 20 mins or so. Add a little more water if the mixture gets too thick.
  • STEP 5
    Tip in the prawns and cook for 5-10 minutes more, depending on how large they are. Serve with plain rice or couscous and sprinkle with a little chopped Coriander, to serve.
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