Prawn curry in a hurry
Prawn curry in a hurry
Minimum shopping, maximum taste, and if Indian's not your thing make this Thai prawn curry with a simple switch
- Prep: 5 mins
Cook: 10 mins
Ready in 15 minutes if using fresh prawns - Serves 2
- Easy
Ingredients
- 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
- 1 onion, finely sliced
- 200g large raw or cooked prawns, defrosted if frozen
- 400g can chopped tomatoes with garlic
- large bunch coriander, leaves and stalks chopped
Fragrant coconut curry
Sizzle a couple
of tbsp Thai green curry paste in a wok or frying
pan for a few moments, then add the prawns
and a 400g can reduced-fat coconut milk instead of the tomatoes. Bring to a simmer, then cook until the prawns are cooked through. Add
the coriander just before serving.
Buying prawns
Look out for prawns labelled
‘North Atlantic’, as they’ve
undergone a much shorter journey
than farmed prawns from the tropics.
North Atlantic prawns also have a
delicious, sweet flavour.
Method
-
Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
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