Prawn And Coconut Balti Curry With Naan Bread

METHOD

1. 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.
2. Add the curry paste, tomatoes and sugar, and cook down until you have a sauce.
3. Add the coconut milk and very gently simmer for 10 minutes; check the seasoning.
4. Add the prawns and lime juice, cook for 5 minutes and check the seasoning again.
5. 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.

Print Recipe

Serves: 3-4

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Ingredients

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

Instructions

1

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.

2

Add the curry paste, tomatoes and sugar, and cook down until you have a sauce.

3

Add the coconut milk and very gently simmer for 10 minutes; check the seasoning.

4

Add the prawns and lime juice, cook for 5 minutes and check the seasoning again.

5

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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