Ingredients
- Raw Frozen Prawns (400 g)
- Tinned Tomatoes (400 g)
- Coconut Cream (50 g)
- Thai Red Curry Paste (2 tsp)
- Onion (1 chopped)
- Ginger (1 tsp)
- Vegetable Oil (1 tbsp)
- Coriander (Chopped)
Instructions
Steps
- In a medium saucepan, heat vegetable oil over medium heat. Add chopped onion and ginger; cook until the onion is softened.
- Stir in Thai red curry paste and cook for an additional minute.
- Pour in tinned tomatoes and coconut cream. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. If the curry thickens too much, add a bit of boiling water to adjust the consistency.
- Add raw frozen prawns and cook for another 5-10 minutes, depending on their size, until they are cooked through.
- Serve the curry with plain rice and garnish with chopped coriander if desired.