Thai prawn curry

Ingredients

• Vegetable oil 1 tbsp
• Fresh coriander
• Fresh ginger 1 tsp
• Onion 1
• Chopped tomatoes 400 g
• Coconut cream 50 g
• Frozen prawns 400 g
• Thai red curry paste 2 tsp

Method

1. Heat the oil in a medium saucepan.
2. Tip in the onion and ginger, then cook for a few mins until softened.
3. Stir in the curry paste, then cook for 1 min more.
4. Pour over the chopped tomatoes and coconut cream.
5. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
6. 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.