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.

Ingredients

  • 2 tbsp curry paste (we used Patak’s Origional Balti curry paste)
  • 1 onion, finely sliced
  • 200g large raw or cooked prawn, defrosted if frozen
  • 400g can chopped tomato with garlic
  • large bunch coriander, leaves and stalks chopped

Minimum shopping, maximum taste, and if Indian’s not your thing make this Thai prawn curry with a simple switch

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