- 1 tbsp sunflower oil
- 1 large onion - chopped
- 1 tsp fresh root ginger - grated
- 1-2 tsp gluten and wheat free Thai red curry paste
- 50g coconut cream
- 400g tin chopped tomatoes
- 400g raw frozen prawns
- Copped coriander - to serve
- Rice to serve
In a medium pan, heat the oil and tip in the onion and ginger and cook for a few minutes until soft. Stir in the curry paste and cook for a further minute. Tip in the chopped tomatoes and coconut cream and bring to the boil. Allow to simmer for 5 minutes, adding a splash of boiling water if you feel the sauce is getting too thick.
Add the prawns and cook for 5-10 minutes more, depending on their size. Serve with some plain rice and sprinkled with chopped coriander.