Thai Prawn Curry
Juicy prawns bathed in a fragrant, creamy tomato and coconut curry sauce ready in flash.
Ingredients
1 tbsp vegetable oil1L
1 onion, chopped1 unit
1 tsp grated fresh ginger100g
2 tsp Thai red curry paste195g
400g tinned chopped tomatoes400g
50g coconut cream200ml
400g frozen raw king prawns400g
Handful chopped fresh coriander30g
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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £6.43 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£17.95 est. · serves 2