Serves: 1

Indonesian Prawn Curry

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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)
  1. Spray a non stick frying pan lightly with oil.
  2. Place over a low heat.
  3. When it's hot, add the ginger, garlic and chilli, and cook for 2 minutes.
  4. Stir in the lime leaves, cherry tomatoes and beans, then cook for 1 minute.
  5. Add the curry paste and coconut milk, then simmer gently for 8-10 minutes.
  6. 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.
  7. Meanwhile, cook the rice according to the packet instructions.
  8. Serve the curry on a bed of rice, garnished with coriander and with a quarter of lime on the side.