This recipe is really nice, and honestly, so simple, you must try it!
Serves 4 - Ready in 20 minutes including preparation
Ingredients:
· 1 tbsp Vegetable oil.
· 1 onion, chopped.
· 1 tsp fresh root ginger, grated.
· 1 – 2 tsp Thai red curry paste.
· 400g can chopped tomatoes.
· 50g sachet coconut cream.
· 400g raw frozen prawns.
· Coriander, chopped, to serve (optional)
Now for the How To:
· Heat the oil in a medium saucepan.
· Tip in the onion and ginger and cook for a few minutes until softened.
· Stir in the curry paste and cook for a further minute.
· Add the chopped tomatoes and coconut cream, and bring to the boil, leave to simmer for 5 minutes.
· If the mixture is too thick add a little boiling water.
· Add the prawns and cook for a further 5 – 10 minutes depending on the size of the prawns.
· Serve with some plain rice.
I really enjoyed this dish, despite making a mistake when I got the ingredients, I didn’t realise until I was on the 4th step about to add the coconut cream when I noticed I had actually brought coconut milk, it gave the same flavouring, but it meant that the curry was more liquidy than it should of been, I tried adding corn flour to thicken it, and it did work, but not to the extent as I believe it should of, nonetheless, it was still a great dish despite my mistake.
I have also noticed that the vast majority of the recipes I have tried have coriander involved. I’ve come to the point now where I will just always leave it out, I honestly can’t bare it!
This is also a healthy dish with only 180 calories per serving!
When I make this again, I will be tempted to add another spoon or two of the curry paste to add a bit more heat, it was lovely, but recently I have really liked spicy dishes, so that and getting the correct ingredient are the only amendments I would make!
A brilliant change to the curries I usually make!
Next recipe is Pork Burgers with herby Wedges!
Bye for Now!x
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