Light supper recipe for 4 people, takes only 15 mins; recipe has vegetable oil, onion, root ginger, thai red curry paste, chopped tomato, coconut cream, prawn and coriander.
Easy Thai prawn curry
Course: Light supper
Servings
4
servings
Prep time
5 mins
Ingredients
- Coriander: coriander, chopped, to serve (optional)
- Vegetable Oil: 1 tbsp vegetable oil
- Onion: 1 onion, chopped
- Chopped Tomato: 400g can chopped tomatoes
- Root Ginger: 1 tsp fresh root ginger
- Prawn: 400g raw frozen prawns
- Thai Red Curry Paste: 1-2 tsp Thai red curry paste (we used Sharwood's)
- Coconut Cream: 50g sachet coconut cream
Directions
- Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
- Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
