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!