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Ingredients

Method

  • STEP 1

    Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.

  • STEP 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 chillies and coriander sprigs, then serve with rice or cauliflower rice for a veto-friendly version.

Recipe from Good Food magazine, December 2011

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A star rating of 4.8 out of 5.95 ratings
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