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.
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.
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.