Thai Prawn Curry

Steps

1. In a medium saucepan, heat vegetable oil over medium heat. Add chopped onion and ginger; cook until the onion is softened.
2. Stir in Thai red curry paste and cook for an additional minute.
3. Pour in tinned tomatoes and coconut cream. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. If the curry thickens too much, add a bit of boiling water to adjust the consistency.
4. Add raw frozen prawns and cook for another 5-10 minutes, depending on their size, until they are cooked through.
5. Serve the curry with plain rice and garnish with chopped coriander if desired.