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• 1 tbls Vegetable Oil
• 1 chopped Onion
• 1 tsp Ginger
• 2 tsp Thai Red Curry Paste
• 400g Tinned Tomatos
• 50g Coconut Cream
• 400g Raw Frozen Prawns
• Chopped Coriander

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.