Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch
Prep:5 mins
Serves 2
2 tbsp curry paste (we used Patak’s Origional Balti curry paste)1 onion, finely sliced200g large raw or cooked prawns, defrosted if frozen400g can chopped tomatoes with garliclarge bunch coriander, leaves and stalks chopped
STEP 1Drizzle 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.
