Prawn curry in a hurry
Serves 2
Easy
Prep:
Cook:
Ready in 15 minutes if using fresh prawns
Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch
Skip to ingredients
- 2 tbsp curry paste(we used Patak's Origional Balti curry paste)
- 1 onionfinely sliced
- 200g large raw or cooked prawnsdefrosted if frozen
- 400g can chopped tomatoeswith garlic
- large bunch corianderleaves and stalks chopped
Nutrition: per serving
- kcal166
- fat4g
- saturates1g
- carbs11g
- sugars8g
- fibre3g
- protein22g
- salt1.08glow
Method
step 1
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.