EASY THAI PRAWN CURRY
Easy-peasy curry for folks new to cooking Thai style. Originally adapted from a recipe in Good Food Magazine. I served it with couscous as I didn't have enough rice in at the time - and it was fabulous. Not strictly speaking Thai - but who cares!
Provided by poshpause
Time 1h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat the oil in a medium saucepan or wok. Tip in the onion and cook gently for 5 minutes or so until softened.
- Stir in the curry paste and ginger, and cook for 1 minute more.
- Pour over the chopped tomatoes and add the coconut cream. Add a little water if necessary, to loosen the mixture.
- Bring to the boil, then leave to simmer for 20 mins or so. Add a little more water if the mixture gets too thick.
- Tip in the prawns and cook for 5-10 minutes more, depending on how large they are. Serve with plain rice or couscous and sprinkle with a little chopped Coriander, to serve.
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