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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.

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