Banting Style Speedy Prawn Curry

This is the quickest curry imaginable, but without sacrificing the taste. It makes a good dinner party meal. Serves 4.

1T olive oil
1t freshly grated ginger
2t curry paste - use your favourite Thai or Indian
1 tin tomato and onion mix
1kg prawns, cleaned, and de-veined - I like to use the one removed from their shell
1 tin coconut milk or the equivalent yoghurt if you prefer a more Indian-type version
Fresh coriander to garnish
1 cup mange tout peas or sliced courgettes

Heat the olive oil in a large pan. Add the ginger and curry paste and cook for 2 minutes. Add the tomato and onion mix. Cook for 5 minutes. Add the mange toute and cook for 5 minutes. Add the prawns and coconut milk. Simmer until the prawns are pink (3-5 minutes). Serve with cooked Basmati rice and garnish with fresh coriander.

Add fresh chilli and garlic at the same time as the ginger for a more intense flavour.
Substitute cooked petite pois instead of mange tout.
Use cooked chicken instead of prawns.
Serve with authentic Indian accompaniments for a curry feast.