15-minute prawn curry
Ingredients
- Step 1 390g can coconut milk
- Step 2 2 tbsp Thai green curry paste
- Step 3 2 tsp sugar
- Step 4 small bunch fresh coriander , leaves and stalks
- Step 5 400g bag frozen, cooked, peeled tiger prawn , defrosted
- Step 6 100g baby spinach leaves
- Step 7 juice 1 lime
- Step 8 1 tbsp Thai fish sauce
Calories: 293
Carbohydrate: 6 g
Protein: 26 g
Fat: 19 g
Cook time: 15 minutes
Prep time: 5 minutes
Total time: 20 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Supper
Thai
Josh Eagleton
10-30 minute
4 serving
400 kcal or less
BBC Good Food
coconut milk
Coriander
Curry
Fish
Fish curry
Lime
Lime
Main
Merrilees Parker
Prawn curry
Prawn
Quick
Seafood
spinach
Thai curry
Thai fish sauce
Thai green curry paste
Tiger prawn
Tiger prawn
Directions
- Step 1 Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 mins, then pour in the remaining milk from the jug.
- Step 2 Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles.