Prawn and Coconut Balti Curry with Naan Bread Recipe

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serves:

3-4

Skill:

easy

Total Time:

00:45

Prep:

00:15

Cooking:

00:30

Ingredients

  • 1 large onion, sliced
  • 3tbsp balti curry paste
  • 5 ripe tomatoes, skinned, deseeded and chopped
  • pinch sugar
  • 165ml can coconut milk
  • 500g (1lb 2oz) raw king prawns
  • juice 1-2 limes, plus extra wedges, to serve
  • coriander and naan breads, to serve

Method

  • In a saucepan, gently soften the onion with some oil for a few minutes. Turn up the heat and allow the onion to brown slightly. Add the curry paste, tomatoes and sugar, and cook down until you have a sauce. Add the coconut milk and very gently simmer for 10 minutes; check the seasoning. Add the prawns and lime juice, cook for 5 minutes and check the seasoning again.

  • Heat the oven, drizzle the naan with a little olive oil and warm through for a few minutes. Serve the curry on top of the naan, with coriander and lime wedges.

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