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15-minute prawn curry

15-minute prawn curry

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Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Prawn curry ready in a flash

Nutrition: per serving
NutrientUnit
kcal293
fat19g
saturates14g
carbs6g
sugars3g
fibre0.5g
protein26g
salt5.4g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from September 2005, September 2005

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Overall rating

Rating: 5 out of 5.20 ratings
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