A Friday night meal for two and this absolutely could not be more simple. If you don’t fancy Indian flavours, you could swap the curry paste for a Thai one, and either keep the tomatoes in or you could swap it for a light coconut milk.
2 tbsp curry paste (we used Patak’s Original 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
Drizzle some oil from the curry paste jar into a large frying pan, bring to a gentle 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 you are 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 rice and naan bread.