• Ingredients:

1 tablespoon vegetable oil;

1 tablespoon Madras or hot curry paste;

1 small onion, finely chopped;

2 garlic cloves, crushed;

1 red chilli, seeded and finely chopped;

2 ripe tomatoes, chopped;

1 tablespoon lime juice;

200 ml (7 fl oz) coconut cream;

24 raw prawns (shrimp), peeled and deveined, tails removed;

serves 4

• Instruction:

Heat the oil in a wok over low heat Add the curry paste and stir-fry for 1 minute, or until aromatic, but make sure it doesn’t burn. Increase the heat, add the onion, garlic and chilli and cook, stirring frequently, for about 5 minutes. Add the tomato and lime juice and cook for 2 minutes, or until the tomato has softened and broken down. Stir in the coconut cream and bring slowly to the boil. Add the prawns and cook for 3 minutes, or until they turn pink. Serve immediately with rice or bread.