Tomato, prawn & coconut curry

Name: Tomato, prawn & coconut curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1½ tbsp vegetable or sunflower oil; 400 g echalion shallots, halved lengthways and finely sliced; 270 g pack Waitrose Cherry Vine Tomatoes, halved; 175 g jar Keralan Style Spice Paste; 400 ml Essential Coconut Milk; 165 g packs Essential Raw King Prawns; ½ Essential Lime, juice; Coriander leaves and steamed rice, to serve

The base of this fragrant curry can be made in advance, chilled or frozen, then reheated when you’re ready to add the prawns. It’s a great standby when you don’t have time to cook.

5 out of 5 stars(6) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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1½ tbsp vegetable or sunflower oil
400g echalion shallots, halved lengthways and finely sliced
270g pack Waitrose Cherry Vine Tomatoes, halved
175g jar Keralan Style Spice Paste
400ml Essential Coconut Milk
2 x 165g packs Essential Raw King Prawns
½ Essential Lime, juice
Coriander leaves and steamed rice, to serve

Heat 1 tbsp oil in a large nonstick saucepan over a medium-high heat. Add the shallots and a pinch of salt; fry for 5 minutes, stirring occasionally, until soft. Scoop out ½ of the shallots and set aside. Fry the remaining shallots for another 6-8 minutes, stirring regularly, until deep golden and crispy. Scoop out of the pan and set aside.
Return the pan to a medium heat with the remaining ½ tbsp oil, the tomatoes and softened shallots (the crispy shallots will be used to garnish); fry for another 1-2 minutes. Add the spice paste and cook, stirring, for another 2-3 minutes. Add all but 2 tbsp of the coconut milk and stir together. Simmer gently for 5 minutes.
Add the prawns and simmer for a final 3-4 minutes or until the prawns are pink, opaque and cooked through. Take off the heat and stir in the lime juice. Swirl through the reserved coconut milk and scatter with the crispy shallots. Serve with steamed rice, scattered with coriander leaves.