Shrimp Curry with rice

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Curry paste

  2 tbsp or 30g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ⅔ cup or 400g

• Garlic

  Raw

  1 clove or 3g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• White rice

  Long-grain, regular, cooked

  158g

Directions

1. Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion.
2. Sizzle over a low heat for 4 minutes until the onion softens, then stir in the paste and garlic and cook for a few minutes longer.
3. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through, 3-4 minutes.
4. Season, if you like, then add the cilantro just before serving. Enjoy!