Easy Thai prawn curry
Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes
- Prep: 5 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp fresh root ginger
- 1-2 tsp Thai red curry paste (we used Sharwood's)
- 400g can chopped tomatoes
- 50g sachet coconut cream
- 400g raw frozen prawns
- coriander, chopped, to serve (optional)
Like this?
Try another of our Thai recipes, Thai-style steamed fish, Thai chicken cakes with sweet chilli sauce or Thai burgers with salsa & sweet potato wedges.
Method
-
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.
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