Quick prawn, coconut & tomato curry

Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour 

Make double and freeze half for another midweek supper. 

Ingredients

Serves 4

• 2 tbsp vegetable oil
• 1 medium onion , thinly sliced
• 2 garlic cloves , sliced
• 1 green chilli , deseeded and sliced
• 3 tbsp curry paste
• 1 tbsp tomato purée
• 7 fl oz vegetable stock
• 7 fl oz coconut cream
• 12 oz raw prawns
• coriander sprigs and rice, to serve

Method

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.
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 chilies and coriander sprigs, then serve with rice.

• Cook 20 mins
• Prep 10 mins
• Freezable

Nutrition per serving

335 kcalories, protein 19.0g, carbohydrate 7.0g, fat 26.0g, saturated fat 16.0g, fibre 1.0g, salt 1.03g.