Thai Red Curry with Prawns

An aromatic and delicate dish featuring succulent prawns in a fragrant coconut-tomato sauce with spices. Quick to prepare and served with rice.

Ingredients

• 1 tbsp Vegetable oil
• 1 pcs Onion
• 1 tsp Ginger (grated)
• 2 tsp Thai red curry paste
• 400 g Canned tomatoes
• 50 ml Coconut cream
• 400 g Raw frozen prawns
• to taste Fresh coriander

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the diced onion and ginger, cook for 2–3 minutes until the onion softens. Add the curry paste and fry for another minute until fragrant.
2. Pour in the tomatoes with their juice and the coconut cream. Bring to a boil, then reduce heat and simmer gently for 5 minutes. If the sauce becomes too thick, add a little hot water.
3. Add the prawns to the sauce and cook for another 5–10 minutes depending on their size, until they turn pink and are cooked through.
4. Serve the curry with fluffy white rice and garnish with fresh chopped coriander.