Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Prep: 10 mins
Cook: 20 mins Easy
Ingredients 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 200ml vegetable stock 200ml coconut cream 350g raw prawn coriander sprigs and rice, to serve
Step 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.
Step 2 Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Spread on the remaining green chillies and coriander sprigs, then serve with rice.