Indian Fusion Curry

1 – Heat the oil in a pan and fry the onion until soft
2 – Add the red pepper and cook for a couple of minutes
3 – Add Shemin’s Indian Curry Paste and Shemin’s Thai Curry Paste with a splash of water, cook for 3-4 minutes
4 – Add the chopped tomatoes and tomato puree, then cook for 4-5 minutes
5 – Stir in 200ml of coconut milk, then add 800g of raw prawns and cook until the prawns are pink and cooked through. About 4-5 minutes.
6 – Stir in the lime and coriander.

Tip: Once opened all our pastes last four weeks in the fridge, you can also freeze them and they will last a year in the freezer.