Tiger Prawns with Chilli and Tomatoes

02 September 2009

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Ingredients

400g peeled tiger prawns, thawed if frozen (or use frozen Atlantic prawns, thawed)

1 fat clove garlic, chopped

1 teaspoon grated fresh ginger or ginger puree

fresh large red chilli, seeded and sliced

2 tablespoons sunflower oil

1 jar Red Thai Curry

4 Fresh tomatoes, finely chopped

2 tablespoons chopped fresh coriander

Sea salt and freshly ground black pepper

How to cook it

1. Pat the prawns dry with paper towel. Stir fry the garlic, ginger and chilli in half the oil for a minute or two then add the rest of the oil and reheat.

2. Toss in the prawns and stir-fry until they turn bright pink (or reheat, if using Atlantic prawns).

3. Stir in the Sauce and heat until bubbling, then add the tomatoes and coriander. Season, simmer for 3 minutes and serve.

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