Easy Thai Prawn Curry

A healthy alternative to takeaways, with all the taste!

Ingredients


  • 1 tblsp vegetable oil
  • 1 onion, chopped
  • 1 tsp fresh root ginger
  • 1 or 2 tsp thai red curry paste
  • 400 g can chopped tomatoes
  • 25 g desiccated coconut
  • 1 tblsp low fat greek yoghurt
  • 400 g raw frozen prawns
  • coriander (chopped, to serve)
  • 120 g raw basmati or wild rice

Method

  1. Heat the oil in a medium saucepan.
  2. Add in the onion and ginger, then cook for a few mins until softened.
  3. Stir in the curry paste, then cook for 1 min more.
  4. Pour over the chopped tomatoes and coconut.
  5. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
  6. Add the yoghurt at the end of cooking. Meanwhile, boil the rice.
  7. Add in the prawns, then cook for 5-10 mins more, depending on how large they are. Use cooked, if preferred, which shortens the overall cooking time.
  8. Serve alongside some rice and sprinkle with a little chopped coriander, if you like.




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