Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 tsp grated fresh root ginger
• 1-2 tsp thai red curry paste
• 400 gram can chopped tomatoes
• 50 gram satchet coconut cream
• 400 gram raw, frozen prawns
• coriander, chopped to serve (optional)

Directions:

Heat the oil in a large pan, then add the onion and ginger and cook for a few minutes until soft. Stir in the curry paste and cook for another minute. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 minutes, adding a little boiling water if the mixture gets too thick. Tip in the prawns, then cook for 5-10 minutes more, depending on how large they are. Serve with plain rice and a sprinkle of coriander.

Nutritional Information:

serves 4

180 kcals, 9g fat, 4g saturated fat per portion