Tiger Prawn Curry

Served: 3
Preparation: 30 minutes

Ingredients:
2tbsp cooking oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1tbsp chopped ginger
2tbsp Lee Kum Kee curry paste
1 chopped medium tomatoes
150ml water
1 packet 400g raw peeled tiger prawns
1 small handful fresh parsley leaves
some chives (optional)

Method:
1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and cook, stirring, for 4 to 5 minutes until softened.

2 Add the curry paste and cook, stirring, for 1 minute then stir in the tomatoes and water. Bring to the boil, reduce the heat slightly and simmer for 10 minutes until slightly reduced and thickened.

3 Add the tiger prawns to the pan and continue to simmer for 4 to 5 minutes until the prawns turn pink.

4 Stir in the fresh parsley leaves and chives and serve straight away with cooked rice.

Recipe modified and tested from:
http://www.asda-recipes.co.uk/recipe/80.html

I'm using the photo from the above website as well. The next time I cook this dish, I will take my own photo and upload it here.