Easy Thai Prawn Curry
Easy Thai Prawn Curry is ready in about half an hour from scratch - perfect a special supper in a short time.
Servings: 4 servings
Ingredients
- 1 tablespoon oil (15ml)
- 1 medium onion (170g), chopped
- 1 teaspoon grated fresh root ginger (or from a jar) (5ml)
- 1 clove garlic
- 2 tablespoons Thai red curry paste, (I used Thai Taste) (30ml/50g)
- 400 g canned chopped tomatoes
- 100 g creamed coconut
- 500 g raw frozen prawns
- Salt
Equipment
Large saucepan
Instructions
Preparation:
- Peel and chop the onions
- Peel and grate the ginger.To peel use the tip of a teaspoon
- Peel and finely chop, or crush, the garlic
- Chop the creamed coconut.
To cook Easy Thai Prawn Curry:
- Heat the oil in a large saucepan on MEDIUM-HIGH heat
- Put the onion and ginger in the pan and cook for about 5 minutes until softened. Add the garlic and cook for 1 minute. Stir in the curry paste and cook for 1 minute
- Pour the chopped tomatoes and chopped coconut cream into the saucepan
- Turn the heat to HIGH to bring to the boil, then turn to LOW, put on the lid, and simmer for 5 minutes.The creamed coconut will have melted and you will have a thick sauce
- Tip in the frozen prawns. Turn the heat to HIGH to bring to the boil, then turn to LOW and cook for 8-10 minutes, depending on how large the prawns are
- Check the seasoning and add salt if needed
- Serve with rice.
Notes
Everyday Cooks Tips:
Storage:- The curry paste should keep for up to 3 months in the fridge, once opened and re-sealed
- The creamed coconut will also keep for up to 3 months in the fridge