This easy prawn curry recipe takes just 25 minutes to bring to the table for a speedy midweek meal. The king prawns cook briefly until perfectly tender in the creamy coconut and tomato broth with a hit of jalfrezi spice - serve with rice or naan bread. Heat the oil in a large pan and cook the onion for 5 minutes to soften. Add the curry paste and cook for another minute, then stir in the coconut milk and tomatoes and bring to the boil. Add the prawns and heat, stirring, for another 5-10 minutes until cooked through. Add the lemon juice and scatter over the coriander. Serve with steamed rice or naan bread. See more Prawn recipes