Serves 4

1 tbsp coconut or vegetable oil

330g king prawns

3 tbsp Thai red curry paste

1 x 400g tin of coconut milk

300g baby spinach

Salt and black pepper

360g cooked rice

To serve:

Fresh chillies or chilli flakes (optional)

1. Heat a wok over a high heat. Add the oil and swirl to coat. Cook the prawns for 1-2 minutes or until just pink.
2. Add the curry paste and allow to sizzle for one minute, stirring.
3. Pour in the coconut milk and simmer for 5-8 minutes, stirring occasionally. Add the spinach and cook for 1-2 minutes until wilted. Season to taste.
4. Serve with the rice. Top with sliced fresh chillies or chilli flakes, if available.

Per serving: 491kcals, 31.1g fat (23g saturated), 36.3g carbs (3.7g sugars), 18.1g protein, 4.1g fibre, 0.698g sodium