- 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g large raw or cooked prawn, defrosted if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 400g can chopped tomato with garlic
- large bunch coriander, leaves and stalks chopped
Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
Fragrant coconut curry
Sizzle a couple of tbsp Thai green curry paste in a wok or frying pan for a few moments, then add the prawns and a 400g can reduced-fat coconut milk instead of the tomatoes. Bring to a simmer, then cook until the prawns are cooked through. Add the coriander just before serving.
Look out for prawns labelled ‘North Atlantic’, as they’ve undergone a much shorter journey than farmed prawns from the tropics. North Atlantic prawns also have a delicious, sweet flavour.