Thai prawn curry

Ingredients

• Vegetable Oil — 1 tbsp
• Onion — 1 pcs
• Ginger — 1 tsp
• Thai Red Curry Paste — 2 tsp
• Tinned Tomatos — 400 g
• Coconut Cream — 50 g
• Raw Frozen Prawns — 400 g
• Coriander

Steps

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.
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.