Prawn and coconut curry with spinach
Get your favourite Korma curry paste, add a few ingredients and you'll have your favourite takeaway.
Prawn and coconut curry with spinach
Ingredients
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
Cooking steps
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
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
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