1 tbsp coconut 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
Fresh chillies, (optional)
- 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