Thai prawn curry

Begin by heating the vegetable oil in a medium saucepan over medium heat until shimmering. Add the chopped onion and freshly grated ginger, cooking gently for a few minutes until the onion becomes soft and translucent, releasing their sweet and spicy aromas into the oil. Next, stir in the Thai red curry paste, allowing it to cook for an additional minute. This step helps to awaken the fragrant spices in the paste, intensifying the flavor of your curry. Pour in the tinned tomatoes along with the rich coconut cream, stirring thoroughly to combine all the ingredients into a luscious sauce. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it cook for about 5 minutes, stirring occasionally. If the sauce thickens too much or looks a bit dry, add a splash of boiling water to achieve a perfect, creamy consistency. Now, add the raw frozen prawns into the simmering sauce. Let them cook for 5 to 10 minutes, depending on their size, until they turn a beautiful pink and curl up—this indicates they are perfectly cooked. Avoid overcooking to keep them tender and succulent. Serve the curry hot alongside steaming bowls of plain rice, which act as a neutral base to balance the rich, spicy sauce. To finish, sprinkle freshly chopped coriander over the top for a burst of herbal freshness and a pop of vibrant color. For an extra touch, consider squeezing a wedge of lime over the curry before serving to add a zesty brightness.