I had the girls round yesterday for an evening of X Factor, gossip, hugs, wine and my Prawn and Spinach Thai Curry! I adapted this from a recipe I scribbled down from somewhere ages ago, adding a few tweaks along the way. The result is a spicy, coconutty coriander-y sensation! Haha.
So you'll need (to serve 4):
1 tbsp vegetable oil
1 small potato, peeled and cubed
1 onion, chopped
1 garlic clove, chopped
2 tsp grated fresh root ginger
1 heaped tbsp thai red curry paste
3/4 of a 400g tin chopped tomatoes
400ml tin light coconut milk
400g frozen raw king prawns
A few handfuls of fresh spinach
Half a small punnet of cherry tomatoes
Fresh coriander, roughly chopped
1. Heat the oil in a medium saucepan or deep saute pan. Tip in the potato,onion, garlic and ginger and cook for a few minutes until softened. Stir in the curry paste, then cook for 1 minute more until the paste releases its fragrance.
2. Pour over the tinned tomatoes and most of the coconut milk, bring to the boil, then leave to simmer for 5 minutes. You can add a little more of the coconut milk if the mixture appears to be getting too thick.
3. Tip in the prawns and cherry tomatoes, then cook for 10 minutes more, adding the spainch for the last 5 minutes.
4. Serve with some plain boiled rice and sprinkle generously with coriander.
For dessert, we had this divine Duchy Originals Organic Lemon Tart (available from Waitrose). It was just the right balance of sweetness and sharp lemon-perfect to have after a spicy main.