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Ingredients

Method

  • STEP 1

    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.

RECIPE TIPS
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.

BUYING PRAWNS

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.

Recipe from Good Food magazine, June 2007

Goes well with

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