Thai prawn curry

Ingredients

• 1 tbls — Vegetable Oil
• 1 chopped — Onion
• 1 tsp — Ginger
• 2 tsp — Thai red curry paste
• 1 400g — Tinned Tomatos
• 1 50g — Coconut Cream
• 1 400g — Raw Frozen Prawns
• 1 Chopped — Coriander

Steps

1. step 1
2. 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.
3. step 2
4. 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.

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