Ingredients
· 1 tablespoon vegetable oil
· 2 onions
· 6 tomatoes
· 1 piece ginger
· 6 garlic cloves
· 3 tablespoons curry paste
· 400 g shelled prawn
· 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 5 minutes, stirring. Mix in the prawns and peas; simmer until prawns are cooked through. Scatter with coriander, and then serve with rice.