2 tbsp curry paste (we used Patak's Original Balti curry paste)
1 onion, finely sliced
8 oz large raw or cooked prawns, defrosted if frozen
14 oz can chopped tomatoes with garlic
large bunch coriander, leaves and stalks chopped
Method
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.