This is another Indonesian recipe from Irene – a simple, fresh-tasting curry that can be ready in 25 minutes flat, uses mainly store cupboard ingredients (particularly if you keep prawns in your freezer) and can be partially prepared in advance. Serve with plain boiled rice and steamed greens or, as in the photograph, with Nasi Goreng and sugar snap peas. For 2-3.
1 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
1 red chilli, finely chopped
a small thumb of ginger, peeled and finely chopped
1 tsp ground coriander
1 tin tomatoes
80ml coconut cream (½ small can – or ½ can coconut milk)
150g cooked peeled prawns (jumbo for preference)
Coriander leaves to garnish (optional)
Heat the olive oil in a medium saucepan over a medium heat. Add the chopped onion, and cook gently stirring occasionally until soft (about 8 minutes). Add the garlic, chilli, ginger and ground coriander, stir well and cook gently for 5 minutes. Add the tin of tomatoes, cover, bring up to a simmer and leave to putter away for 15 minutes. Add the coconut cream (or milk) stir and cook for a further 10 minutes. Taste and season with salt and pepper (you can prepare to this point in advance, and then simply reheat when you’re ready to serve). Add the cooked prawns, warm through for 2 minutes (no more!) and serve.