Thai Prawn Red Curry

Method

• How to Make Thai Prawn Red Curry
• Defrost the prawns in a bowl of cold water, then drain and set aside.
• Peel and finely chop the onion.
• Peel and finely grate or mince the fresh ginger.
• Heat the vegetable oil in a large saucepan or wok over medium heat.
• Add the chopped onion to the pan and sauté until soft and translucent.
• Add the grated ginger and fry for 1 minute until fragrant.
• Stir in 1-2 teaspoons of Thai red curry paste and cook for another 1-2 minutes, allowing the paste to release its aroma.
• Pour in the can of chopped tomatoes and mix thoroughly.
• Add the coconut cream sachet, stirring until fully dissolved and the sauce is smooth.
• Bring the sauce to a gentle simmer, allowing it to cook for 5-7 minutes so the flavors combine.
• Add the drained prawns to the simmering curry sauce.
• Cook gently for 4-5 minutes, or until the prawns are opaque and cooked through.
• Taste the curry and adjust seasoning with more curry paste if desired.
• Prepare coriander by rinsing and roughly chopping.
• Remove the curry from the heat and ladle into warm bowls.
• Garnish generously with chopped coriander.
• Serve immediately with steamed jasmine rice or rice noodles if desired.