THAI PRAWN CURRY (THAILAND)

(A riot of flavours and a melange of tastes make this Oriental dish a must eat)

 

 

Ingredients

1 tbsp vegetable oil

1 onion, chopped

1 tsp fresh root ginger

1-2 tsp Thai red curry paste (available readymade)

400 gm chopped tomatoes

50 gm coconut milk

400 gm frozen prawns

Coriander leaves for garnishing

 

Method

• Heat the oil in a medium saucepan. Tip in the onion and ginger and then cook for a few minutes until softened.
• Stir in the curry paste and then cook for 1 more minute. Pour over the chopped tomatoes and coconut milk. Bring to a boil, then leave to simmer for 5 minutes.
• Add the prawns and then cook for 5-10 minutes more, depending on how large they are.
• Garnish with coriander.
• Serve hot with plain white rice (preferably basmati)