thai green curry with prawns
servingsservings4
minutesprepare5
cooking10minutes
ingredients:
800 ml coconut cream
400 g frozen prawns
200 g baby spinach
3 tablespoons thai green curry paste
1 tablespoon white sugar
1 bunch coriander leaves and stalks
1 lime juiced
method:
  1. Defrost the prawns under warm running water. Remove the stalks from the coriander and keep. Juice the lime and give the coconut cream a good shake before you open it.
  2. Pour half a can of coconut cream into a blender. Add the curry paste, sugar and coriander stalks and blend to a smooth paste.
  3. Heat a wok or pan, tip in the blended paste and fry for 2 minutes before pouring in the rest of the coconut cream.
  4. Bring to the boil and then reduce the heat as low as possible.
  5. Add the prawns and cook for a couple of minutes until the prawns are heated through (taste to see if they are done.)
  6. Add the spinach, lime juice and fish sauce, cook for 1 minute and then transfer into bowls.
  7. Serve with rice and (see tip) garnish with the coriander leaves
recipe notes:

Fresh Coriander: Most people either love or hate fresh coriander so its always a good idea to ask them before you garnish your dish. I usually place a small bowel of on the table and ask my guests to help themselves.