Prawn, Coconut, Spinach Curry

Updated at: Tue, 16 Jan 2024 13:08:59 GMT

Step 1

Get a large saucepan over a low heat. Drizzle in a good splash of olive oil, then finely grate the ginger directly into the pan. Add the curry paste, according to how spicy you like it, then turn up the heat to high and fry, stirring, for 1 minute to cook out the spices.

Step 2

Chuck in the whole cherry tomatoes and cook for 2 minutes until they begin to burst. Meanwhile, put the creamed coconut in a jug and pour over 500 ml (18 fl oz) boiling water from the kettle. Stir to break the coconut up slightly, then pour into the saucepan.

Step 3

Bring the curry sauce to a rolling boil, then tip in the prawns, spinach and sugar snap peas. Allow the spinach to wilt briefly, then give everything a good mix. Cook for 1–2 minutes until the prawns have just turned pink, then turn off the heat. If the curry sauce looks a little thick, add a splash of water to thin it slightly.

Step 4

Squeeze the rice pouches to slightly break up the grains, then heat in the microwave following the packet instructions. Cut one lime in half and the other into four wedges. Squeeze the juice of the lime halves into the curry and season with fish sauce to taste. Divide the rice between four bowls and spoon over the curry. Serve with the lime wedges for squeezing over.

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