Quick Coconut Prawn Curry

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook prawns and green beans, until pink and starting to curl up, 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Brush (or spread using the back of a spoon) some garlic oil over both sides of naan. • Heat a second large frying pan over a medium-high heat and add a naan. Cook until golden and warmed through, 1-2 minutes each side. • Transfer to a plate lined with paper towel. Repeat with the remaining naan.