15-MINUTE PRAWN CURRY

15-minute prawn curry image

Prawn curry ready in a flash

Provided by Merrilees Parker

Categories Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 293 calories, Fat 19 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 26 grams protein, Sodium 5.4 milligram of sodium