Quick prawn, coconut & tomato curry
By 
| Prep Time | 10 |
| Cook Time | 20 |
| Servings |
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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 prawn
- coriander sprigs and rice, to serve
Ingredients
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Instructions
- 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.