Prawn curry

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.

TIPS:

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.

Posted in: All Recipes

Leave a Comment (0) ↓