Ingredients

· 1 tablespoon vegetable oil

· 2 onions

· 6 tomatoes

· 1 piece of ginger

· 6 garlic cloves

· 3 tablespoons curry paste

· 400 g shelled prawns

· 250 g frozen pea

· A bunch of coriander

Method

Heat the oil in frying pan, then fry the onions over a medium heat until soft. Meanwhile, reserve eight of the tomato wedges, and whizz the remainder in a food processor with ginger and garlic. Add the curry paste to the pan. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for about five minutes, stirring. Mix in the prawns and peas; simmer until the prawns are cooked through. Scatter with some freshly chopped coriander leaves, and then serve it with rice.