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.