- 1 onion, chopped
- About an inch of ginger, chopped
- 2 tsp Thai red curry paste
- 1 tin chopped tomatoes
- A slug of coconut milk, see video
- 150g prawns, cooked and peeled
- A handful of coriander
Fry the chopped onion and ginger in olive oil until softened. Add in the curry paste and then the tin of chopped tomatoes and coconut milk. Add a little salt. Allow to boil and simmer until slightly reduced. When the rice is just about done, add in the prawns and turn the heat off - stir around, the latent heat will warm them through enough.
Add in the chopped coriander.