1.  Heat the oil in a medium saucepan.  Tip in the onion and ginger, then cook for a few minutes until softened.  Stir in the curry paste and cook for one minute.

2.  Pour over the chopped tomatoes and coconut cream.  Bring to a gentle boil amd simmer for five minutes, adding a little water if the mixture gets too thick.

3.  Tip in the prawns, then cook for 5 -10 minutes more, depending on how large they are.  Serve with plain rice and chopped coriander sprinkled over.   Yumm!

Ingredients:

400g / 14 oz. Raw Frozen Prawns

1 tbsp.  Vegetable oil

1 Onion - chopped

1 tsp. Fresh Ginger - grated

1 -2 tsp. Thai Red curry paste ( I use Sharwood's )

50g sachet coconut cream

400g Can Chopped Tomatoes

Fresh Coriander - chopped