Prawn and coconut curry with spinach
One of the country's favourite curry, Korma, in this recipe with some amazing king prawns. A fabulous weekday dinner in just a few minutes.
Get your favourite Korma curry paste, add a few ingredients and you'll have your favourite takeaway.
What you’ll need
- 250g peeled cooked king prawns
- 2 tbsp korma curry paste
- 1 thumb size piece of ginger
- small tin of tomatoes
- 2 banana shallots
- 1 clove garlic
- tin of coconut milk
- bunch of coriander finely chopped
Peel and slice the shallot, garlic and ginger and gently fry until softened and fragrant
Add the curry paste and cook for a further 5 minutes
Add the spinach, coconut milk and tinned tomatoes and simmer for 20 mins
When you are nearly ready to eat add your king prawns and simmer for 2 minutes until hot through but don’t allow to cook further, finish with coriander and serve immediately