Thai Prawn Red Curry

15 minutes
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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  • 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


  • 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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