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.
Author: Finding Feasts
Recipe type: Curry
Cuisine: Indian
Serves: 3
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
Method
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)
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/prawn-spinach-curry/