step 1
Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
step 2
Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
Recipe Source: Good Food
Calories | 156 |
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Carbohydrates | 7g |
Proteins | 13g |
Fats | 8g |
Fiber | |
Sugar | 6g |
Sodium | 1.19g |
Kindly check the ingredients before you start the recipe.
Nuts | |
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Gluten | |
Dairy | |
Eggs | |
Peanuts | |
Celery | |
Mustard |
Sesame | |
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Fish | |
Crustaceans | |
Molluscs | |
Soya | |
Sulphites | |
Lupin |
Milk |
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November 20, 2024
Nice...!!!
Ingredients
1 tbsp vegetable oil
1 onion
chopped
1 tsp fresh root ginger
1-2 tsp Thai red curry paste (we used Sharwood's)
400g can chopped tomatoes
50g sachet coconut cream
400g raw frozen prawns
coriander
chopped, to serve (optional)