Thai prawn curry
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Thai
- Course
- Main
- Ready in
- 25 min
- Effort
- Some steps
Ingredients
×1
- 1 tbls Vegetable Oil
- 1 chopped Onion
- 1 tsp Ginger
- 2 tsp Thai Red Curry Paste
- 400g Tinned Tomatos
- 50g Coconut Cream
- 400g Raw Frozen Prawns
- Chopped Coriander
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. step 2 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.
Tags
- seafood
- creamy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.