Prawn and Spinach Curry

This is a quick whip up dinner that can be made in under 30 minutes. It is so full of beautiful flavours that it’s sure to be included in your regular dinner cycle.

It’s a bit of a mix of Thai and Indian style curries, and is delicious with steamed jasmine rice but can also be made into a stunning soup by adding one cup of chicken stock and serving with rice noodles.

Ingredients

1 onion, finely chopped

2 tbsp oil

2 garlic cloves, minced

large knob of fresh ginger, grated

2 tsp cumin seeds, roasted and then ground

1 tsp coriander seeds, roasted then ground

1/2 tsp turmeric

1/2 tsp chilli powder – or more depending on heat tolerance

200g chopped can tomatoes

270 ml coconut milk

large handful of baby spinach leaves or 3 large silverbeet leaves finely sliced

200g prawns, shelled

3 tsp fish sauce

1 tsp white sugar

pepper

Steamed jasmine rice or rice noodles to serve

Method

Serves 2-3

Prep and cooking time 30 mins (nice and quick)

Heat oil in a pan and slowly cook the onion till softened.

Add the garlic and ginger and cook for another 2 mins

Add the cumin, turmeric, chilli and coriander and cook for 2 mins or till fragrant

Pour in the tomatoes and cook for 4 mins then stir in the coconut milk. Bring this to the boil and then reduce to a simmer

Add the spinach and cook for 1 min before adding the prawns. Stir to combine and cook til the prawns are opaque and cooked through, which is about 4-5 mins

Stir in the sugar and fish sauce.

Serve with jasmine rice or rice noodles (add about 1 cup of chicken stock or water if using with noodles so it’s more soup than curry)

Prawn and Spinach Curry
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This is a quick whip up dinner that can be made in under 30 minutes. It is so full of beautiful flavours that it’s sure to be included in your regular dinner cycle. It’s a bit of a mix of Thai and Indian style curries, and is delicious with steamed jasmine rice but can also be made into a stunning soup by adding one cup of chicken stock and serving with rice noodles.
Ingredients
  • 1 onion, finely chopped
  • 2 tbsp oil
  • 2 garlic cloves, minced
  • large knob of fresh ginger, grated
  • 2 tsp cumin seeds, roasted and then ground
  • 1 tsp coriander seeds, roasted then ground
  • ½ tsp turmeric
  • ½ tsp chilli powder – or more depending on heat tolerance
  • 200g chopped can tomatoes
  • 270 ml coconut milk
  • large handful of baby spinach leaves or 3 large silverbeet leaves finely sliced
  • 200g prawns, shelled
  • 3 tsp fish sauce
  • 1 tsp white sugar
  • pepper
  • Steamed jasmine rice or rice noodles to serve
Instructions
  1. Heat oil in a pan and slowly cook the onion till softened.
  2. Add the garlic and ginger and cook for another 2 mins
  3. Add the cumin, turmeric, chilli and coriander and cook for 2 mins or till fragrant
  4. Pour in the tomatoes and cook for 4 mins then stir in the coconut milk. Bring this to the boil and then reduce to a simmer
  5. Add the spinach and cook for 1 min before adding the prawns. Stir to combine and cook til the prawns are opaque and cooked through, which is about 4-5 mins
  6. Stir in the sugar and fish sauce.
  7. Serve with jasmine rice or rice noodles (add about 1 cup of chicken stock or water if using with noodles so it’s more soup than curry)

 

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