Make curry in a hurry with this speedy recipe – a fragrant spice pot ready in half an hour
Prep:10 mins
Serves 4
2 tbsp oil1 medium onion, thinly sliced2 garlic cloves, sliced1 green chilli, deseeded and sliced3 tbsp curry paste1 tbsp tomato purée200ml vegetable stock200ml coconut cream350g raw prawncoriander sprigs and rice, to serve
STEP 1Heat 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 2Simmer 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 keto-friendly version.
