Thai prawn curry

Ingredients

• 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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the vegetable oil in a medium saucepan over medium heat.
2. Add the onion and ginger, and fry for a few minutes until the onion turns soft.
3. Mix in the red curry paste and cook for 1 minute more to release its flavour.
4. Add the tinned tomatoes and coconut cream, and stir to combine.
5. Bring the mixture to the boil, then reduce the heat and let it simmer for 5 mins, thinning with a splash of boiling water if it looks too thick.
6. Stir in the frozen prawns and cook for 5-10 mins, depending on their size, until they turn pink and are cooked through.
7. Scatter over the chopped coriander and serve with plain rice.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.