Thai prawn curry
Thai red curry strikes the balance between heat and richness that defines Southeast Asian cooking. The technique of blooming curry paste in hot oil releases its aromatic compounds, creating a fragrant base that coconut cream then softens into something silky. Frozen prawns work beautifully here, their firm texture holding up to the bold spices while coriander's brightness cuts through the coconut fat at the finish.
Instructions
step 1 Heat the oil in a medium saucepan.
Tip in the onion and ginger, then cook for a few mins until softened.
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. step 2 Tip in the prawns, then cook for 5-10 mins more, depending on how large they are.
Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like..
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