Curried prawns in coconut milk

Ingredients:

• 600ml/1pt coconut milk
• 2 tablespoons Thai curry paste
• 1 tablespoon Thai fish sauce
• 1⁄2 teaspoon salt
• 1 teaspoon granulated sugar
• 450g/1lb king prawns, peeled and
• deveined, but with tails left intact
• 225g/8oz cherry tomatoes
• 1 fresh red chilli, seeded
• and chopped
• juice of 1⁄2 lime

• Pour half of the coconut milk into a pan or wok, and bring to the boil. Add the curry paste, stir until it disperses, then simmer for about 10 minutes.

• Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.

• Add the prawns, cherry tomatoes and chilli. Simmer gently for about 5 minutes until the prawns are pink and tender. Serve immediately, sprinkled with the lime juice.