Thai Prawn Curry

Instructions

1. 1

   Sauté Onions and Ginger

   7 min

   In a medium saucepan, heat vegetable oil over medium heat until shimmering. Add the chopped onion and ginger, stirring occasionally, and cook until the onion becomes translucent and tender, about 5 minutes. This will enhance the base flavors of the curry.

2. 2

   Add Curry Paste

   3 min

   Stir in Thai red curry paste into the softened onion and ginger mixture. Cook for about 1 minute, allowing the paste to release its aromatic oils and flavors, which will infuse the base of the curry.

3. 3

   Combine Tomatoes and Coconut Cream

   7 min

   Pour in the tinned tomatoes and coconut cream, stirring well to combine all ingredients. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and simmer for approximately 5 minutes, allowing the flavors to meld. If the sauce thickens excessively, add a splash of boiling water to reach your desired consistency.

4. 4

   Cook the Prawns

   13 min

   Add the raw frozen prawns to the simmering curry. Cook for an additional 5-10 minutes, stirring occasionally, until the prawns turn pink and opaque, indicating they are fully cooked. Adjust the cooking time based on the size of the prawns; smaller ones will cook faster.

5. 5

   Plate and Garnish

   2 min

   Serve the fragrant curry over a bed of plain rice. For an extra touch of flavor and color, sprinkle with chopped coriander before serving. This not only adds freshness but also enhances the presentation of the dish.