Indonesian Prawn Curry
Fakeaway anyone? Try this veggie packed curry as ahealthier alternative to a takeaway.
- Spray oil
- 2.5cm piece fresh root ginger (peeled and finely chopped)
- 2 cloves garlic (crushed)
- 1 green or red chilli (finely chopped)
- 2 kaffir lime leaves
- 200 g cherry tomatoes (halved)
- 100 g thin green beans (trimmed)
- 1 tbsp green Thai curry paste
- 200 ml coconut milk (half fat )
- 400 g tiger prawns (raw & shelled )
- 250 g baby spinach leaves
- 150 g Thai jasmine rice (dried weight)
- few sprigs coriander
- 1 lime (quartered)
- Spray a non stick frying pan lightly with oil.
- Place over a low heat.
- When it's hot, add the ginger, garlic and chilli, and cook for 2 minutes.
- Stir in the lime leaves, cherry tomatoes and beans, then cook for 1 minute.
- Add the curry paste and coconut milk, then simmer gently for 8-10 minutes.
- Stir in the prawns and spinach and cook, turning the prawns in the sauce, for about 3 minutes, until they have turned pink all over. The spinach will wilt and turn bright green.
- Meanwhile, cook the rice according to the packet instructions.
- Serve the curry on a bed of rice, garnished with coriander and with a quarter of lime on the side.