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
Fresh chillies or chilli flakes (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.
Per serving: 491kcals, 31.1g fat (23g saturated), 36.3g carbs (3.7g sugars), 18.1g protein, 4.1g fibre, 0.698g sodium