1/2 onion finely chopped
1 garlic clove crushed
1 tbs finely grated ginger
1 large Flavorite tomato diced
400g can coconut milk
2 tsp Thai green curry paste
1 cup chicken stock
400g raw peeled prawn
100g baby spinach leaves
Juice 1 lime
1 tbs fish sauce
Torn corriander leaves for garnish
Put onion, garlic, ginger and tomato in a non stick pan over high heat and stir and cook for 3 mins.
Add coconut milk, curry paste, stock and prawns and cook for 2 mins. Add spinach and cook for 3 mins.
Stir in the lime juice and the fish sauce and serve in bowls garnished with corriander leaves.
Prawns are cooked when they start to change colour. They will continue cooking in the hot broth.
To make it vegetarian, replace prawns with peeled sweet potatoes.