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

spinach

Step 1

Peel and slice the shallot, garlic and ginger and gently fry until softened and fragrant

Step 2

Add the curry paste and cook for a further 5 minutes

Step 3

Add the spinach, coconut milk and tinned tomatoes and simmer for 20 mins

Step 4

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