Thai prawn curry
This vibrant Thai prawn curry delivers a lush, creamy coconut sauce kissed by fragrant red curry paste, where tender prawns swim in a balance of heat and depth. The dish balances richness with a gentle spice, its velvety texture punctuated by the bright acidity of tomatoes and the aromatic punch of ginger and onion. Worth making for its ability to capture the essence of Thai street food—effortlessly complex yet approachable, with layers of flavor that linger long after the last bite.
Ingredients
- Vegetable Oil1 tbls
- Onion1 chopped
- Ginger1 tsp
- Thai Red Curry Paste2 tsp
- Tinned Tomatos400g
- Coconut Cream50g
- Raw Frozen Prawns400g
- CorianderChopped
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
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