Thai Prawn Curry

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King prawns are fleshy and flavoursome but can be expensive. Tiny shrimps can be a bit tasteless so go for something in between.

Frozen, cooked prawns are ideal.

Cost per student: £1.90 (€2.10)

 

Preparation time: 5 minutes. Cooking time: 30 minutes.

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Ingredients (serves 2-3)

300g frozen prawns

2 tablespoons of oil

1 onion, peeled and chopped

2cm of root ginger, peeled and chopped

200ml coconut milk

2 teaspoons of Thai red curry paste

400g can of chopped tomatoes

1 lime

 

Equipment

Large pan or frying pan

Sharp knife

Chopping board

 

1. Heat oil in the pan at medium hot and fry onion for 5 minutes.

 

2. Add the ginger and Thai curry paste and cook for 3 more minutes, stirring all time. Pour in the tomatoes and coconut milk and bring to the boil before reducing the heat and simmering for 5 minutes.

 

3. Add the prawns and stir so they are coasted in the curry. Cook for 8-10 minutes, add a squirt of lime juice and garnish with some coriander leaves.

 

4. Serve with a lime wedge on rice.

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