Recipe byThe ZestyPlate Kitchen
Juicy prawns in a quick, fragrant red curry tomato and coconut sauce with ginger. A speedy curry, lovely with plain rice.
Here is a curry that gets you a proper dinner in about 25 minutes with very little on the shopping list. Juicy prawns finish in a lightly spiced tomato and coconut sauce that tastes far richer than the short ingredient list suggests. Serve it over rice with plenty of fresh coriander and you have a fast, satisfying meal for a busy midweek evening.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 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
Preparation
- Heat the oil in a medium saucepan. Add the onion and ginger and cook for a few minutes, until softened. Stir in the curry paste and cook for 1 minute more. Pour in the chopped tomatoes and coconut cream, bring to the boil, then leave to simmer for 5 minutes, adding a little boiling water if it gets too thick.
- Add the prawns and cook for a further 5 to 10 minutes, depending on their size. Serve with plain rice and a little chopped coriander, if you like.
Tips from the ZestyPlate Kitchen
- Cook the curry paste briefly with the onion and ginger to release its flavour before the liquid goes in.
- Add the prawns towards the end so they stay plump rather than going tough.
- If the sauce tightens up too much, loosen it with a splash of boiling water.
- A scattering of fresh coriander at the end gives it a bright, herby lift.
Frequently Asked Questions
Yes. Add them from frozen and simmer a couple of minutes longer, or thaw them first, until they are pink and cooked through.
Add more coconut cream, or stir in a splash of coconut milk for a richer, milder sauce.
Plain or jasmine rice is ideal for mopping up the sauce, with a little coriander scattered over the top.
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