Thai prawn curry

Method4 steps · about 20 min

1. 1

   Step 1: Peel and chop the onion (1). Peel and finely grate fresh ginger, measuring one teaspoon. Heat all the vegetable oil (1 tbsp) in a medium saucepan and cook all the onion and measured ginger for a few minutes until softened.

   Uses 1 tbsp vegetable oil · 1 onion, chopped in step 1 · 1 tsp finely grated fresh root ginger

2. 2

   Step 2: Stir all the red curry paste into the softened onion and ginger for one minute. Add all the canned chopped tomatoes (400 g) with their juices and all the 50 g sachet coconut cream, stirring to combine.

   Cook red curry paste in aromatic base · 1 minUses The whole softened aromatic pan · 2 tsp Thai red curry paste · 400 g canned chopped tomatoes, with their juices · 50 g sachet coconut cream

3. 3

   Step 3: Bring the complete tomato-coconut sauce to a boil, then simmer for five minutes. Add only a little of the separate boiling water if it becomes too thick for the prawns to cook evenly.

   Simmer tomato coconut curry sauce · 5 minUses The whole assembled sauce · A little boiling water only if the sauce becomes too thick

4. 4

   Step 4: Check the raw frozen prawn (400 g) package: use directly from frozen if it allows this, otherwise thaw in the refrigerator first. Add all the peeled prawns to the hot sauce, return to a gentle bubble and cook for five to ten minutes, depending on size, until every prawn is fully opaque and firm with no translucent centre; continue if needed. Wash and chop the optional coriander. Serve the cooked curry as four portions alongside ready-cooked plain rice, scattered with a little of the coriander if wanted. Reheat refrigerated cooked rice until steaming hot throughout before serving.

   Cook prawns in curry until opaque and firm · 10 minUses The whole prepared hot sauce · 400 g raw frozen peeled prawns, prepared according to their package · Fresh coriander, optional, chopped to serve · Plain ready-cooked rice, to serve as desired