“Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes”
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 1 tsp fresh root ginger
- 1-2 tsp thai red curry paste
- 400 g chopped tomatoes
- 50 g coconut cream
- 400 g raw prawns, frozen
- coriander, chopped to serve, optional
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.
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.
Notes : Can be Frozen
Ingredient info : Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. It is used as an ingredient in cooking.
Source : Good Food : September 2008
Servings/Yield : 4 servings
Rating : 3 out of 5
Difficulty : Easy
Preparation Times : Prep: 5 Minutes Cook: 15 Minutes
Nutritional notes : Per Serving: 180 kcalories, protein 20g, carbohydrate 6g, fat 9 g, saturated fat 4g, fibre 1g, salt 0.86 g
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the curry paste you use, you could end up burning this to the bottom of the pan; it’s also pretty potent stuff, so decide how spicy you want your soup at this point, sometimes less is more.
