Easy Thai Prawn Curry

1 tbsp vegetable oil	Heat oil, cook onion & ginger	Stir in curry paste, cook 1 min	Add tomatoes & coconut cream, simmer 5 min	Add prawns, cook 5–10 min	Serve with coriander
1 onion, chopped
1 tsp fresh root ginger
1–2 tsp Thai red curry paste
400 g / 14 oz canned chopped tomatoes
50 g / 1.75 oz coconut cream
400 g / 14 oz raw frozen prawns
coriander, chopped, to serve (optional)

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