ThaiMain course
Thai prawn curry
This Thai prawn curry comes together quickly, making it a good option for a weeknight. It starts with a base of onion, ginger, and red curry paste, which then simmers with tinned tomatoes and coconut cream. Finally, raw prawns cook right in the sauce until they're pink and curled. Serve it with plain rice and a scattering of fresh coriander.
Method
2 steps · 22 min total
- 01
Sauté aromatics and simmer sauce
Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and ginger, cooking for a few minutes until they soften and smell fragrant.
Stir in the Thai red curry paste and cook for another 1 minute, letting the spices bloom. Pour in the tinned tomatoes and coconut cream, bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. If the sauce gets too thick, you can add a little boiling water to loosen it up.
