Quick prawn, coconut & tomato curry
Serves 4 Prep 10 mins Q Q Cook 20 mins Q 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 prawns coriander sprigs and rice,
1 Heat the oil in a large frying pan. Fry the onion, garlic and half the green chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, vegetable stock and coconut cream.
2 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 chilli slices and coriander sprigs, then serve with rice.
PER SERVING 335 kcals, fat 26g, saturates 16g, carbs 7g, sugars 6g, fibre 1g, protein 19g, salt 1g
£2.04 per serving