Quick prawn, coconut & tomato curry

• oil2 tbsp tbsp
• medium onion↗1

  thinly sliced

• garlic cloves↗2

  sliced

• green chilli↗1

  deseeded and sliced

• curry paste↗3 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• vegetable stock↗200ml ml
• coconut cream↗200ml ml
• raw prawn↗350g g
• coriander

  sprigs and rice, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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 or cauliflower rice for a keto-friendly version.