Recipe: Appetizing Prawn and spinach coconut curry

Recipe: Appetizing Prawn and spinach coconut curry Delicious, fresh and tasty.

Prawn and spinach coconut curry. Mix in the spinach and lower the heat, continuing to cook until the spinach has collapsed. Baby spinach will take one to two minutes, bigger leaves will take up to four. Add the prawns, sugar, and a pinch of salt, and cook for a further two minutes over high heat, or until the prawns turn a bright pink colour.

Lastly add spinach and shrimp with marinade juices and simmer for a few additional minutes until shrimp are cooked through (they will curl up and turn light pink).

Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice.

Serve with the remaining lime, cut into wedges for squeezing over.

You can have Prawn and spinach coconut curry using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Prawn and spinach coconut curry

1. Prepare of garlic.

2. You need of onion.

3. Prepare of chopped tomatoes.

4. You need of coconut oil.

5. Prepare of of ginger.

6. It’s of chilli powder.

7. You need of turmeric.

8. It’s of ground cumin.

9. Prepare of ground coriander.

10. You need of coconut milk.

11. Prepare of curry paste.

12. You need of shredded spinach.

13. Prepare of king prawns.

14. It’s of sugar.

15. You need of salt.

This dish has become a dinner staple in my household.

Whenever I'm stuck for meal ideas or want something quick and easy, I always turn to this quick prawn coconut curry.

Simple Prawn, Mushroom and Spinach Curry is the perfect midweek meal to please the family, with garli, ginger and coconut milk it's sure to please!.

Add the chopped tomatoes, coconut milk, frozen spinach and salt.

Prawn and spinach coconut curry instructions

1. Heat coconut oil, add finely chopped onion, garlic, ginger and cook for 2 min until soft. Add spices and cook for futher 2-3 min to release the flavours..

2. Add tomatoes and continue to cook over a low heat for 3 min..

3. Add coconut milk, bring to the boil. Mix in spinach and lower the heat. Continue to cook until spinach collapsed 2-3 min..

4. Add prawns, sugar and salt and cook for 2-3 min. Serve with basmati rice, naan bread and lime wedges..

Stir in the spinach, wilt for a minute, then season to taste with salt and pepper.

Stir to break the coconut up slightly, then pour into the saucepan.

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.

Stir in the carrots, bell pepper, cabbage, snow peas, and Coconut Curry Sauce.