Prawn, coconut and tomato curry
Prep:
10 mins
Cook:
20 mins
A speedy recipe that is aromatic and combines lovely 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
400ml tinned coconut milk
350g ready cleaned raw prawns (or simply slash the back of the prawn and remove the thin black intestinal vein and discard)
Coriander sprigs and rice, to serve
Use a large frying pan to heat the oil.
Cook the onion and garlic with half of the chili for around 5 minutes.
The onions should become soft. Add the curry paste and cook for 1 minute more.
Add the tomato purée and coconut milk.
Simmer on a medium heat for 15 minutes, which will reduce the liquid a little, then add the prawns.
Cook for 5 minutes.
Scatter on the remaining green chillies along with some coriander sprigs, then serve with rice.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Shellfish, Vegetables, Oil, Chilli, Stock/Broth, Garlic
Recipe Type
Family Dinners
Cuisine
Asian
Level of Difficulty
Easy
Tip: If your children are sensitive to chili, omit this entirely.
