Easy Prawn Curry With Coconut Milk

Ingredients

• 2 tbsp neutral oil ((Note 1))
• 4 green chillies (finely chopped (Note 2))
• 8 g fresh ginger (grated)
• 2 green peppers (chopped into 2cm/1 inch pieces (Note 3))
• 4 cloves garlic (crushed)
• 2 tsp turmeric
• 2 tsp curry powder ((Note 4))
• 400 ml coconut milk ((Note 5))
• 4 tsp honey ((Note 6))
• 1 tsp chicken stock powder or salt to taste ((Note 7))
• 160 g spinach ((Note 8))
• 300 g raw or pre-cooked king prawns/shrimp (butterflied and deveined if using raw king prawns (Note 9))
• 1 lime (juice and zest (Note 10))
• 1 large handful fresh coriander (roughly chopped)

Instructions

1. 1

   Place a frying pan on a medium to high heat and pour in the oil. Add the chilies, ginger and green pepper and fry for a few minutes until the green pepper is tender.

2. 2

   Reduce the heat to medium, add the garlic and cook for a further minute.

3. 3

   Add the turmeric and curry powder.

4. 4

   Pour on the coconut milk, add the honey and chicken stock powder (or salt) and bring to simmer.

5. 5

   Add the spinach and place a lid on the pan if you have one. Cook for a few minutes on a medium heat until the spinach starts to wilt.

6. 6

   Add prawns/shrimp and continue to cook on a medium heat for a few more minutes until they are opaque.

7. 7

   Stir in the lime zest and juice and serve immediately with rice and fresh coriander.