Easy Thai prawn curry

coconut cream couch curry friday friday night one bowl quick curry thai red curry paste

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Ingredients

1 tbsp vegetable oil

1 onion, chopped

1 tsp fresh root ginger

1-2 tsp Thai red curry paste (we used Sharwood's)

400g can chopped tomatoes

50g sachet coconut cream

400g raw frozen prawns

coriander, chopped, to serve (optional)

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.