Category
Main
Serves
4
Prep
10
Cook
30
Ingredients
1 onion finely chopped 1 carrot peeled and finely chopped 2 tsp fresh ginger finely chopped or crushed 1 tbsp Thai red curry paste 400g tinned tomatoes 400g coconut milk 400g large prawns (frozen or fresh unshelled) coriander to garnish
Instructions
- Add the finely chopped onion and carrot to the stock pot with a splash of oil. Cook until softened
- Add ginger and curry paste, stir in and cook for 2 minutes
- Pour in coconut milk and chopped tomatoes and bring to the boil. Let the whole mix simmer gently for 15 minutes or until thickened. Optional to cook for longer for a fuller flavour, adding water when necessary
- Lastly add the prawns and cook for a further 10 minutes
- Serve with fluffy rice and garnish with chopped coriander.
