Quick prawn, coconut & tomato curry

Ingredients

• 2 tbsp vegetable oil 
• 1 medium onion thinly sliced
• 2  garlic clove sliced
• 1  to 2 chilies slit green deseeded sliced
• 3 tbsp curry paste 
• 1 tbsp tomato purée 
• 200 ml vegetable stock 
• 200 ml full fat coconut cream 
• 350 g shrimp raw
• 1 sprigs rice 

Equipment

• frying pan

Directions

1. Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened.
2. Add the curry paste and cook for 1 min more.
3. Add the tomato pure, stock and coconut cream.
4. 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 chillies and coriander sprigs, then serve with rice.