Prawn and spinach coconut curry Recipe

Name: Prawn and spinach coconut curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 clove garlic; 1 large onion; 1 can chopped tomatoes; 2 tbsp coconut oil; 1 stick of ginger; 1/2 tsp chilli powder; 1/2 tsp turmeric; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 400 ml coconut milk; 1 tbsp curry paste; 200 grams shredded spinach; 400 grams king prawns; 1/2 tsp sugar; 1 salt

Servings: persons

4 clove garlic
1 large onion
1 can chopped tomatoes
2 tbsp coconut oil
1 stick of ginger
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
400 ml coconut milk
1 tbsp curry paste
200 grams shredded spinach
400 grams king prawns
1/2 tsp sugar
1 salt

1
Heat coconut oil, add finely chopped onion, garlic, ginger and cook for 2 min until soft.
2
Add spices and cook for futher 2-3 min to release the flavours.
3
Add tomatoes and continue to cook over a low heat for 3 min.
4
Add coconut milk, bring to the boil.
5
Mix in spinach and lower the heat.
6
Continue to cook until spinach collapsed 2-3 min.
7
Add prawns, sugar and salt and cook for 2-3 min.
8
Serve with basmati rice, naan bread and lime wedges.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 clove garlic, 1 large onion, 1 can chopped tomatoes, 2 tbsp coconut oil, and more.

Yes, Prawn and spinach coconut curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prawn and spinach coconut curry

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