Easy Shrimp Curry
Kaitlin Ames
ingredients
- 1 tbsp vegetable oil
- 1 onion , chopped
- 1 tsp fresh root ginger
- 1-2 tsp Thai red curry paste
- 400g can chopped tomatoes
- 50g sachet coconut cream
- 400g raw frozen prawns
- coriander , chopped, to serve (optional)
directions
- 1
Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened.
- 2
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.
- 3
Tip in the prawns, then cook for 5-10 mins more, depending on how large they are.
- 4
Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
notes
Nutrition Information: Protein 20g, Carbohydrate 6g Fat 9 g, Fibre 1g
Source: Kaitlin Ames
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