Prawn Curry

Name: Prawn Curry
Ingredients: 2 tbsp oil; 1 None onion, chopped; 2 tsp ginger, finely grated; 1 clove garlic, minced; 1/4 cup red curry paste; 2 None tomatoes, chopped; 1 (13.5 oz) can coconut cream; 1 None lime, juiced; 1 tbsp chili sauce + extra, to serve; 1 1/2 lb king prawns, peeled, deveined, tails intact; 1 oz baby spinach; 1 cup fresh cilantro leaves; None None steamed jasmine rice, to serve

13 ingredients

3 steps

Ingredients

2 tbsp oil
1 None onion, chopped
2 tsp ginger, finely grated
1 clove garlic, minced
1/4 cup red curry paste
2 None tomatoes, chopped
1 (13.5 oz) can coconut cream
1 None lime, juiced
1 tbsp chili sauce + extra, to serve
1 1/2 lb king prawns, peeled, deveined, tails intact
1 oz baby spinach
1 cup fresh cilantro leaves
None None steamed jasmine rice, to serve

Directions

1

Heat oil in a large saucepan over medium heat. Sweat onion, ginger and garlic for 2-3 mins, until onion is tender. Add curry paste and cook for 1-2 mins, until fragrant. Add tomatoes and cook, stirring, for 1 min. Add coconut cream, lime juice and chili sauce. Bring to a boil, reduce heat and simmer for 2-3 mins.
2

Add prawns and cook, stirring, for 2-3 mins, until cooked through. Fold in spinach and cilantro. Simmer for 1 min.
3

Serve with steamed jasmine rice and extra chili sauce.