• 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


  • Heat the oil in a medium saucepan.
  • Add 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.
  • Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
  • Add the yoghurt at the end of cooking. Meanwhile, boil the rice.
  • 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.
  • Serve alongside some rice and sprinkle with a little chopped coriander, if you like.