1 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, deseeded and thinly sliced
3 tbsp balti curry paste
225ml coconut milk
2 vine-ripened tomatoes, skinned and chopped
1 ripe medium mango, peeled, stoned and diced
24 large raw tiger prawns, peeled and deveined (about 225g prepared weight)
2 tbsp chopped fresh coriander
Heat the oil in a large frying pan, add the onion and cook on a moderate heat for 5 minutes or until softened. Add the chilli and curry paste and cook for 1–2 minutes, taking care not to allow the paste to burn.
Add the coconut milk to the pan and stir well, then add the tomatoes. Cook gently for 10 minutes or until the tomatoes are soft and the sauce has thickened slightly, stirring occasionally.
Stir in the mango and cook for 1–2 minutes, then add the prawns and simmer gently for about 5 minutes until the prawns are pink and tender. Stir in the chopped coriander and serve immediately.