Tomato, prawn & coconut curry

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.

Ingreadient

• 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

Step by step

1. 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.
2. 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.
3. 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.