TODAY’S RECIPE: Prawn, coconut & tomato curry

FRAGRANT and spicy supper. SERVES 4.

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 puree

200ml veg stock

200ml coconut cream

350g raw prawns

TO SERVE: Coriander sprigs and rice

Method

1. Heat oil in a large frying pan. Fry onion, garlic and half the chilli for five minutes or until softened. Add curry paste and cook for one minute more. Add tomato puree, stock and coconut cream.

2. Simmer on medium heat for ten minutes, then add prawns. Cook for three minutes or until they turn opaque. Scatter on remaining chilli and coriander sprigs, then serve with rice.