3 tbsp curry paste (we used Patak's tikka masala paste)
400g shelled raw king prawns
250g frozen peas
small bunch coriander, leaves chopped
basmati rice or chapatis, to serve
If you want to use a slow cooker...
Leave this to simmer away in a slow cooker. Whizz the oil, ginger, garlic, curry paste and all but 8 tomato wedges to a paste. Scrape into your slow cooker and stir in the onions. Cover and cook on High for 3 hours. Mix in the remaining tomato, prawns and peas, then cover and cook for 30 mins-1 hour further until the prawns are cooked, Serve as above.
Heat the oil in frying pan, then fry
the onions over a medium heat until soft
and beginning to brown, about 5 mins.
Meanwhile, reserve 8 of the tomato
wedges, then whizz the remainder in a
food processor with the ginger and garlic.
Add the curry paste to the pan for
30 secs. Stir through the tomato mix and
remaining tomato wedges, then bubble
over a high heat for 5 mins, stirring so
the sauce doesn’t catch. Mix in the
prawns and peas; simmer until prawns
are pink and cooked through. Scatter
with coriander, then serve with rice.