Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Easy Thai prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionchopped
- 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
- corianderchopped, to serve (optional)
Nutrition: per serving
- kcal203
- fat13g
- saturates8g
- carbs8g
- sugars7glow
- fibre2g
- protein13g
- salt1.25glow
Method
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.
