15-minute prawn curry

10-30 minutes 4 servings 400 kcal or less bbc good food coconut milk coriander curry fish fish curry lime limes mains prawn curry prawns quick seafood spinach thai curry thai fish sauce thai green curry paste tiger prawn tiger prawns

N/A

Source

Ingredients

390g can coconut milk

2 tbsp Thai green curry paste

2 tsp sugar

small bunch fresh coriander , leaves and stalks

400g bag frozen, cooked, peeled tiger prawn , defrosted

100g baby spinach leaves

juice 1 lime

1 tbsp Thai fish sauce

Method

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.

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.