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- 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.
- Add the curry paste and allow to sizzle for one minute, stirring.
- 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.
- Serve with the rice. Top with sliced fresh chillies or chilli flakes, if available.
vegetable oil can be used as an alternative to coconut oil, if you wish.
chilli flakes can be used as an alternative to fresh chillies, if you wish.
Per serving: 491kcals, 31.1g fat (23g saturated), 36.3g carbs (3.7g sugars), 18.1g protein, 4.1g fibre, 0.698g sodium
Dairy-freeDinnerFish & seafoodThai30-minute mealsCuisinesFree-fromQuick and easyBudget mealsMake it Healthy
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1 months, 25 days ago
This was a tasty quick dish BUT, it was extremely liquidy so didn't plate up as nicely as the photo... I will try it with coconut cream next time I think