Prawn Curry

AuthorGeo FoodsCategory

Ingredients

 · 1 tablespoon vegetable oil
 · 1 onion
 · 1 teaspoon ginger root
 · 1-2 teaspoons Thai red curry paste
 · 400 g chopped tomatoes
 · 50 g coconut cream
 · 400 g frozen prawns
 · Coriander to serve

Preparation

1

Heat the oil in a saucepan. Tip in the onion and ginger and then, cook for a few minutes until softened. Stir in the curry paste, cook for a minute more. Pour over the chopped tomatoes and coconut cream. Bring to boil and leave to simmer for five minutes, add a little boiling water if the mixture gets too thick. Tip in the prawns and cook for about 10 minutes or until well-cooked. Serve alongside plain rice and sprinkle with a little chopped coriander.

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Ingredients

 · 1 tablespoon vegetable oil
 · 1 onion
 · 1 teaspoon ginger root
 · 1-2 teaspoons Thai red curry paste
 · 400 g chopped tomatoes
 · 50 g coconut cream
 · 400 g frozen prawns
 · Coriander to serve

Directions

1

Heat the oil in a saucepan. Tip in the onion and ginger and then, cook for a few minutes until softened. Stir in the curry paste, cook for a minute more. Pour over the chopped tomatoes and coconut cream. Bring to boil and leave to simmer for five minutes, add a little boiling water if the mixture gets too thick. Tip in the prawns and cook for about 10 minutes or until well-cooked. Serve alongside plain rice and sprinkle with a little chopped coriander.

Prawn Curry

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