quick prawn curry

• 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
• 1 onion, finely sliced
• 200g large raw or cooked prawns, defrosted if frozen
• 400g can chopped tomatoes with garlic
• large bunch coriander, leaves and stalks chopped

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.