Prawn & coconut curry

• onions↗2

  sliced

• fresh root ginger↗thumb-size piece

  grated

• garlic cloves↗4

  crushed

• sunflower oil↗2 tbsp tbsp
• turmeric↗½ tsp tsp
• ground coriander↗1 tbsp tbsp
• chopped tomatoes400ml can ml

  in rich juice

• creamed coconut↗100g g

  chopped

• mango chutney1 tbsp tbsp
• green chilli↗1

  halved, deseeded and sliced at an angle

• large, raw, peeled prawn3 x 200g bags g

  thawed if frozen, drained

• chopped corianderhandful

  handful

• lemon↗juice 1

  juice 1

• large green pepper↗1

  quartered, deseeded and sliced at an angle

Step-by-step instructions

1. 1

   Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.

2. 2

   Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.

3. 3

   Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.