Prawn & Coconut Curry

Ingredients

• 400g raw king prawns, peeled
• 400ml light coconut milk
• 400g tin chopped tomatoes
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp mild curry powder
• 100g baby spinach
• 1 tbsp vegetable oil
• Juice of ½ lime
• Fresh coriander to serve

Method

1. 1

   Heat oil in a large pan. Soften onion 5 minutes. Add garlic, ginger, and curry powder, cook 2 minutes.

2. 2

   Add chopped tomatoes and simmer 8 minutes until thickened.

3. 3

   Pour in coconut milk and bring to a gentle simmer.

4. 4

   Add prawns and cook 4–5 minutes until pink and cooked through.

5. 5

   Stir in spinach until wilted. Squeeze over lime juice.

6. 6

   Serve with 60g cooked basmati rice per person, topped with coriander.