Prawn Curry

  • 21 Mar - 27 Mar, 2020
  • Mag The Weekly
  • Cookery

Ingredients

· 1 tablespoon vegetable oil

· 1 onion

· 1 teaspoon ginger root

· 1-2 teaspoons Thai red curry paste

· 400 g chopped tomatoes

· 50 g coconut cream

· 400 g frozen prawns

· Coriander to serve

Method

Heat the oil in a saucepan. Tip in the onion and ginger and then, cook for a few minutes until softened. Stir in the curry paste, cook for a minute more. Pour over the chopped tomatoes and coconut cream. Bring to boil and leave to simmer for five minutes, add a little boiling water if the mixture gets too thick. Tip in the prawns and cook for about 10 minutes or until well-cooked. Serve alongside plain rice and sprinkle with a little chopped coriander.

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