Plato principal
Thai Prawn Curry
A Thai coconut curry featuring prawns in a creamy tomato and coconut base, seasoned with Thai red curry paste and aromatics, served with plain rice.
30 min2 porcionesMediaThai
Pasos
- 1
Heat the oil in a medium saucepan. Add the onion and ginger, and cook until softened.
- 2
Stir in the Thai red curry paste and cook for 1 minute more. Pour over the chopped tomatoes and coconut cream. Bring to a boil, then let simmer for 5 minutes, adding a little boiling water if the mixture becomes too thick.
- 3
Add the prawns and cook for 5–10 minutes more, depending on their size. Serve with plain rice and sprinkle with chopped coriander, if you like.
