Ingredients
- 1 tbls vegetable oil
- 1 chopped onion
- 1 tsp ginger
- 2 tsp thai red curry paste
- 400 g tinned tomatos
- 50 g coconut cream
- 400 g raw frozen prawns
- chopped coriander
Steps
- Thaw the prawns under cold water, drain them, and chop the onion and coriander for 8 minutes.
- Heat the vegetable oil in a large skillet over medium heat and cook the onion and ginger for 7 minutes.
- Stir in the red curry paste and cook for 2 minutes.
- Add the tomatoes and coconut cream, then simmer uncovered for 18 minutes.
- Add the prawns and simmer for 8 minutes, until they reach 145 F and turn opaque.
- Stir in the coriander and cook for 2 minutes.
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