Quick prawn, coconut & tomato curry
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, sliced
- 1 green chilli, deseeded and sliced
- 3 tbsp curry paste
- 1 tbsp tomato purée
- 200ml vegetable stock
- 200ml coconut cream
- 350g raw prawns
- coriander sprigs and rice, to serve
Method
-
Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
-
Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.
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