Ingredients
· 1 tablespoon vegetable oil
· 1 onion
· 1 teaspoon ginger root
· 1-2 teaspoons Thai red curry paste
· 400 g chopped tomatoes
· 50 g coconut cream
· 400 g frozen prawns
· Coriander to serve

Method
Heat the oil in a saucepan. Tip in the onion and ginger and then, cook for a few minutes until softened. Stir in the curry paste, cook for a minute more. Pour over the chopped tomatoes and coconut cream. Bring to boil and leave to simmer for five minutes, add a little boiling water if the mixture gets too thick. Tip in the prawns and cook for about 10 minutes or until well-cooked. Serve alongside plain rice and sprinkle with a little chopped coriander.