Easy Thai prawn curry

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• fresh root ginger↗1 tsp tsp
• Thai red curry paste↗1-2 tsp tsp

  (we used Sharwood's)

• can chopped tomatoes400g g
• sachet coconut cream50g g
• raw frozen prawns↗400g g
• coriander

  chopped, to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.