15-Minute Prawn Curry

• canned coconut milk↗390g g
• Thai green curry paste tbsp
• sugar tsp
• coriander

  leaves and stems

• tiger prawns400g g

  defrosted

• baby spinach↗100g g

  leaves

• lime juice
• Thai fish sauce tbsp

Step-by-step instructions

1. 1

   Open the coconut milk can and carefully pour the liquid milk into a separate bowl, leaving the thick coconut cream in the can. Transfer the cream to a blender, add 2–3 tbsp coconut milk, Thai green curry paste, sugar and coriander stems, blend until smooth. Heat a wok or large skillet, pour in the resulting paste and sauté for 1–2 minutes, then add the remaining coconut milk.

2. 2

   Bring to a gentle boil, then add the prawns and spinach to the pot. Cook until the prawns turn pink and the spinach wilts. Stir in the lime juice, add Thai fish sauce, mix and plate the dish. Garnish with coriander leaves and serve with fragrant rice or noodles.