VARIETY FOODS: Konchu curry

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Konchu curry

Minimum shopping, maximum taste, and if Indian's not your thing make this Thai prawn curry with a simple switch



Ingredients

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

Method

  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.