- 1 tbsp vegetable oil
- 2cm chunk ginger, peeled and roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 garlic clove, chopped
- 1 green chilli, chopped
- ½ small pack coriander, stalks and leaves separated, stalks chopped
- 130g (any or a mix of) spinach, rocket and watercress
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 180g raw king prawns
- 150g straight to wok noodles (we used rice noodles or use dried and cook for 2 mins less than the cooking time)
- ½ lime, juiced
The same shape, but smaller than…
Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.
Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink – by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.