Easy Thai Prawn Curry
- Preparation and cooking time
- Total time
- Easy
- Serves 3
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 1Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened.
- STEP 2Stir in the curry paste and ginger, and cook for 1 minute more.
- STEP 3Pour over the chopped tomatoes and add the coconut cream. Add a little water if necessary, to loosen the mixture.
- STEP 4Bring to the boil, then leave to simmer for 20 mins or so. Add a little more water if the mixture gets too thick.
- STEP 5Tip 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.