Spiced tomato and prawn curry using a super secret special ingredient (tinned tomato soup). The curry is phenomenal and only uses six ingredients, so we’re extracting as much flavour as possible from each one of them.
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Want more six-ingredient recipes? Check out Mob 6. It's our simplest cookbook yet: ultra-tasty recipes made with six affordable ingredients, without ever compromising on flavour or originality. Easy to shop, easy to make, quick to demolish.
Serves
4
King Prawns
Coconut Milk
Cream Of Tomato Soup
Thai Red Curry Paste
Green Bean
Lime
Rice
Salt
Black Pepper
Check Out Mob 6
Want more six-ingredient recipes? Check out Mob 6. It's our simplest cookbook yet: ultra-tasty recipes made with six affordable ingredients, without ever compromising on flavour or originality. Easy to shop, easy to make, quick to demolish.
Want more six-ingredient recipes? Check out Mob 6. It's our simplest cookbook yet: ultra-tasty recipes made with six affordable ingredients, without ever compromising on flavour or originality. Easy to shop, easy to make, quick to demolish.
Serves
4
King Prawns
Coconut Milk
Cream Of Tomato Soup
Thai Red Curry Paste
Green Bean
Lime
Rice
Salt
Black Pepper
Unlock Mob Premium
Check Out Mob 6
Want more six-ingredient recipes? Check out Mob 6. It's our simplest cookbook yet: ultra-tasty recipes made with six affordable ingredients, without ever compromising on flavour or originality. Easy to shop, easy to make, quick to demolish.
Want more six-ingredient recipes? Check out Mob 6. It's our simplest cookbook yet: ultra-tasty recipes made with six affordable ingredients, without ever compromising on flavour or originality. Easy to shop, easy to make, quick to demolish.
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Step 1.
Remove the heads and shell from the prawns and set aside. Devein the prawns (optional).
Step 2.
Place a saucepan on medium-high heat with half of the coconut milk. Cook the coconut milk, stirring occasionally until the coconut splits and the solids are golden. Add the prawn heads and shells. Cook, stirring for 4-5 mins until pink and fragrant.
Step 3.
Stir through the red Thai curry paste and cook for 30 secs. Pour in the can of tomato soup, the remaining coconut milk, and 100ml of water, making sure to scrape the bottom of the pan. Bring to a boil, turn the heat down to medium and let simmer for 10-15 mins to infuse the flavours.
Step 4.
Meanwhile, trim the green beans and cut into thirds. Strain the soup, discarding the prawn shells. Place the soup back onto medium-high heat, drop the green beans, cook for 5 mins, then add the prawns and cook 3-4 mins, until cooked through. Taste and season with salt, pepper and lime juice.
Step 5.
Share the soup between your bowls and enjoy with bread or rice.
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