15-minute prawn curry

Recipe uploaded by

Merrilees Parker

6 ratings

Recipe by Merrilees Parker

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1. 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.
2. 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.

Making it one-pot or veggie

Add ready-cooked, stir-fry noodles with the prawns and spinach. Or replace the prawns with 2 peeled sweet potatoes.

Per serving

293 kcalories, protein 26g, carbohydrate 6g, fat 19 g, saturated fat 14g, fibre 0.5g, salt 5.4 g

Latest comments and suggestions

• simone

  22 November 2007

  simone rated and commented on this recipe

  

  Really easy and very tasty!

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• Claire

  04 December 2007

  Claire commented on this recipe

  This is a fab easy mid week supper to impress friends - highly recommended and so tasty! Off to make it now!!

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• Denise Perry

  11 January 2008

  Denise Perry commented on this recipe

  impressive results from little effort - easy and tasty

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• SJBUCKLE

  02 February 2008

  SJBUCKLE rated and commented on this recipe

  

  Outstanding! Very easy tasty authentic dish. I will be making this for friends at a dinner party in a few weeks.

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• LesleyA

  23 May 2008

  LesleyA rated and commented on this recipe

  

  Have made this recipe over and over again - it's delicious, guests love it, and it is so easy to do!

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• pinkle

  04 September 2008

  pinkle rated and commented on this recipe

  

  Not keen on buying Green Curry paste. green curry paste is easy to make- takes 5 min. And you can freeze for later to speed things up. 2 lemon grass stalks 1 Garlic clove 3-4 green chilli juice 1 lime 1/4 - 1/2 inch ginger or gangal tbs cumin tbs corriander ground 25g pack corriander tsp salt Just blend it together with a food processor until smooth. This make enough for 2 servings for 2 people half the mixture and freeze the rest. Makes this meal super good!!

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• Beckiboo75

  01 October 2008

  Beckiboo75 commented on this recipe

  I found this one super quick, easy & yummy!!!!!!

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• Beckiboo75

  01 October 2008

  Beckiboo75 rated this recipe

  

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• Naomibrook

  10 December 2008

  Naomibrook rated and commented on this recipe

  

  very easy and tasty, i didnt use coriander and still tasted good.

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• Janey

  29 April 2009

  Janey commented on this recipe

  Loved it. Will definatley do again.

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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 prawns , defrosted
• 100g baby spinach leaves
• juice 1 lime
• 1 tbsp Thai fish sauce

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

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 prawns , defrosted
• 100g baby spinach leaves
• juice 1 lime
• 1 tbsp Thai fish sauce

Per serving

293 kcalories, protein 26g, carbohydrate 6g, fat 19 g, saturated fat 14g, fibre 0.5g, salt 5.4 g

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