PRAWN THAI CURRY
1 tbsp- vegetable oil
1 onion (chopped)
1 tsp -fresh root ginger
1-2 tsp-Thai red curry paste (available ready made)
400 gm – Chopped tomatoes
50 gm – Coconut milk
400 gm – Frozen prawns
Coriander for garnishing
- 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.
Tastes best with plain white rice (preferably basmati)