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    • Thai Prawn Red Curry

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 203; Fat 13g; Carbs 8g; Sugars 7g; Fibre 2g; Protein 13g; Sodium 1.25g
    You can enjoy this simple Thai shrimp curry on a hectic weeknight. This straightforward supper is ready in 20 minutes and savoury with warming red Thai curry paste.
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    Ingredients

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1 teaspoon fresh root ginger
    • 1-2 teaspoon/s Thai red curry paste
    • 400g can chopped tomatoes
    • 50g sachet coconut cream
    • 400g raw frozen prawns
    • Coriander, roughly chopped

    Method

    • Heat oil in a large saucepan or wok over medium heat.
    • Add onion and cook for 3 min. until softened.
    • Stir in ginger, curry paste and tomatoes. Bring to the boil and cook for 1 min.
    • Add coconut cream and prawns, bring them back to the boil. Cover and simmer for 5 min. until mixture thickens.
    • Season, stir in coriander and serve.
    • Serving Suggestions: Add a little rice, some fresh veg and a fried egg on top of the curry prawns.

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