THAI-STYLE RED PRAWN CURRY ( Serves 4-6 )

Prawns are so popular, yet many people long for new ways of serving them - something a little different from a prawn salad or the inevitable prawn cocktail. This simple curry is deliciously different in flavour.

Curry paste
2 onions, peeled and roughly chopped 
2 cloves garlic, chopped
1 piece fresh root ginger, peeled and chopped
2 tbsps Thai red curry paste
2 tbsps frozen chopped coriander   

Curry
3 tbsps oil
200ml/8fl oz thick coconut milk
OR
60g/2oz creamed coconut in 175ml/6fl oz milk
1 tbsp granulated sugar
450g/1lb frozen Chinese-style mixed vegetables
400g/14oz frozen large peeled prawns 

Salt to taste
Frozen rice or frozen naan bread for serving

Blend all the ingredients for the curry paste together in a liquidiser of food processor. Fry the paste slowly in the oil for 3-4 minutes, until all the water has evaporated, then add the coconut milk and sugar and bring to the boil. 

Stir in the frozen Chinese vegetables and return the mixture to the boil, then add the frozen prawns. Simmer gently for 3-4 minutes then season to taste with salt.   

Serve with rice or naan breads, prepared as directed on the pack.   

Did you know?   

Most of the 'fresh' prawns available in the supermarket are actually defrosted frozen ones. Buy frozen; you can defrost them when you want to. This means they will be a their freshest, what's more you'll save money. 

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