This is a curry I've adapted:
1teaspoonsRapeseed Oil
1largeOnion(s)
1teaspoonsRoot Ginger
3tablespoonsBlue Dragon Thai Red Curry Paste
1can(s), largeTinned Tomatoes
50mlBlue Dragon Coconut Cream UHT
Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
This is enough for 3 portions so at this stage I divide it into 3. Freeze 2 portions. Then return 1 portion to pan. This was meant for king prawns so I then add about 120g raw king prawns and cook for a further 5 mins until prawns are pink. Sprinkle a little fresh coriander on top if you have it. I just serve with plain rice.
I can't believe I have made it myself, its blimmin scrummy!!
1 portion of this including points is 5 points. Including 3 tbsp rice is 10 points. Also works with leftover chicken.
I only found coconut cream in Asda. Not milk or creamed coconut!! It's a 250 carton so I took 50ml out and froze the rest in 12 icecube tray so 3 cubes = 50ml. I now use these from frozen.
Try it :-)