COCONUT PRAWN CURRY
Courtesy of Hairy Bikers Fakeaways
2 tbsp medium curry paste
2 tbsp cold water
1 medium onion finely sliced
1 orange or yellow pepper deseeded and roughly chopped
1 tbsp mango chutney
3 large ripe tomatoes quartered
200 ml half fat coconut milk
2 tsp corn flour
200g cooked or raw peeled king prawns, thawed if frozen
100g baby spinach
Dry fry onions.
Add curry paste, 1 tbsp water and pepper in a large non-stick frying pan and cook over a low heat for 4-5 minutes until softened
Add the mango chutney, tomatoes, coconut milk and bring to a simmer.
Cook for 4 minutes stirring occasionally until tomatoes are soft. Mix cornflour and 1 tbsp water to smooth paste add to the sauce and cook for 30 seconds stirring continuously.
Stir in the prawns and spinach leaves and cook for 2-3 minutes or until the prawns are hot and spinach softened, stirring regularly. If you’re using raw prawns make sure they are cooked through.
Serve with a small portion of basmati rice.