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Fancy a weeknight curry? This takes 25 minutes to make from scratch - recipe
Curries are jam-packed with flavour and warmth and this one is not only speedy to make, but makes the ultimate 'fakeaway' for the whole family to enjoy with plenty of goodness included
The whole family will thank you for this delicious prawn and coconut curry - speedy and warming 1 tbsp sunflower or vegetable oil 1 large red onion, sliced Thumb-sized piece (about 25g) of fresh root ginger, finely chopped or grated 2 large garlic cloves, finely chopped or grated 1 red chilli, sliced (omit if you prefer a mild curry) 4 tbsp balti spice paste (gluten-free, if necessary) 1 × 400g tin chopped tomatoes 1 × 400ml tin coconut milk 300g raw prawns (shrimp), cleaned and deveined Mix in the balti spice paste with a splash of water (I usually find 1 tablespoon is enough) and cook for 2–3 minutes to unleash the flavour. A simple cupboard staple ingredients that is not only affordable but easily transformed into stunning dishesYou can find this story in My Bookmarks.
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