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Prawn Thai Red Curry


Recipe Info

  • Servings : 4
  • Cook Time : 20m
  • Ready In : 20m


  • 1 tbsp oil
  • 1 chopped onion
  • 1 tsp chopped ginger
  • 2 tsps Thai red curry paste
  • 400g tomatoes, chopped
  • 200ml coconut milk
  • 400g prawns
  • Chives, chopped


Step 1

Heat 1 tbsp oil in a medium saucepan. Tip in 1 chopped onion and 1 tsp chopped ginger, then cook for a few minutes until softened. Stir in 2 tsps Thai red curry paste, then cook for 1 minute more.

Step 2

Pour over 400g chopped tomatoes and 200ml coconut milk. Bring to the boil, then leave to simmer for 5 minutes, adding a little boiling water if the mixture gets too thick.

Step 3

Tip in 400g prawns, then cook for 5-10 minutes more, depending on how large they are. Serve alongside some basmati rice and sprinkle with a little chopped chives.

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