Thai prawn curry

Seafood · Thai classic.

Ingredients

• 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

Method

1. Heat the pan — Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened.
2. Stir — Stir in the curry paste, then cook for 1 min more.
3. Prep and chop — Pour over the chopped tomatoes and coconut cream.
4. Bring to a boil — Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
5. Continue cooking — Tip in the prawns, then cook for 5-10 mins more, depending on how large they are.
6. Serve — Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

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