Quick prawn, co­conut & to­mato curry

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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,

to serve

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

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