2 tbsp vegetable oil
1 medium onion, thinly sliced
2 garlic cloves, sliced
1 green chill, deseeded and sliced
3 tbsp curry paste
1 tbsp tomato purée
200ml vegetable stock
200ml coconut cream
350g raw prawns
coriander sprigs and rice, to serve
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.
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.