Saturday, 9 February 2013

King Prawn, Courgette, Spinach and Coconut Curry

Ingredients (serves two)

half a courgette, chopped
3 spring onions, chopped
2 cloves of garlic, crushed
3cm piece of ginger, grated
half a large chilli (or a whole one), deseeded and chopped
1 tbsp Patak's Korma paste
1 tsp peanut butter
1 cup of packet coconut milk with water, or 1 tin of coconut milk
1 tsp lemon juice
2 tsp tomato puree
1 tsp turmeric
1/2 tsp curry powder
1/2 tsp coriander powder
1 handful of fresh coriander with stalks, roughly chopped
300g unfrozen king prawns
2 handfuls of spinach leaves

1. Place the ginger, garlic, spring onions and courgette in a large frying pan with a little vegetable or sunflower oil and cook for a few minutes.

2. Then add the coconut milk and all the other ingredients apart from the prawns and spinach. Cook this for 5 minutes, until the milk starts to reduce a little. 

3. Now add the prawns and spinach and cook for a further 3 minutes, until the prawns are cooked through. 

4. Serve with rice or couscous. 

So quick, easy and delicious!

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