Easy Thai Prawn Curry
Transport yourself to the vibrant streets of Thailand with this aromatic and creamy Thai red prawn curry. The fusion of fragrant ginger, zesty curry paste, and rich coconut cream creates a luscious sauce that perfectly coats tender prawns. Served over fluffy rice or fluffy couscous, this dish is a harmonious balance of flavors that will tantalize your taste buds with every bite.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp grated fresh root ginger
- 1-2 tsp Thai Red Curry paste (take care, some can be very hot!)
- 400g can chopped tomatoes
- 50g sachet coconut cream
- 400g raw frozen prawns
- coriander, chopped, to serve
- plain white rice or couscous, to serve
Instructions
- Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened.
- Stir in the curry paste and ginger, and cook for 1 minute more.
- Pour over the chopped tomatoes and add the coconut cream. Add a little water if necessary, to loosen the mixture.
- Bring to the boil, then leave to simmer for 20 mins or so. Add a little more water if the mixture gets too thick.
- Tip in the prawns and cook for 5-10 minutes more, depending on how large they are. Serve with plain rice or couscous and sprinkle with a little chopped Coriander, to serve.
Yield
Serves 3
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