Easy Thai prawn curry

1 tbsp vegetable oil
1 onion , chopped
1 tsp fresh root ginger
1-2 tsp Thai red curry paste (we used Sharwood's)
400g can chopped tomatoes
50g sachet coconut cream (you can use light coconut cream to lessen calories)
400g raw frozen prawns
coriander , chopped, to serve (optional)

Serves 4
Preparation and cooking times
Prep 5 mins


Cook 15 mins
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.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.

serve with wholegrain rice or eat alone


Per serving 180 kcalories,
protein 20g,
carbohydrate 6g,
fat 9 g,
saturated fat 4g,
fibre 1g,
sugar 5g,
salt 0.86 g